After all these years at Lucky Plaza, it may seem surprising to you that I’ve not developed a taste for Filipino food. Well, the other day, my friend Nikka introduced me to a Filipino dish that I might like. After consulting a YouTube video, I decided to try it.

First thing, fry some crushed garlic and cut onions until they are fragrant. I had lots of garlic here. You may want to use less. Once the garlic and onions start browning, pour in a bowl of cubed tomatoes. Continue cooking until the tomato mixture boils.

Next, it’s time to introduce the star of the dish – the chicken. Once the chicken is in the pot, add about a bowl of light soya sauce and sprinkle the chicken generously with black pepper powder. Simmer the chicken for 10-20 minutes.

Next, it’s time to season with some bay leaves and vinegar. I’ve used balsamic vinegar over here because I can’t figure out what to do with such a big bottle of vinegar. Simmer for another 30 minutes or so. When the chicken is soft and the liquid reduces to thick bubbling gravy, you’re ready.

And here are the results of my first attempt at chicken adobo. It’s quite tasty, but I thought it would have been better if I had removed the skin. The gravy was quite oily. I would add more black pepper to give it more punch the next time I make this dish. Chicken adobo. Not arroyo.

© Chan Joon Yee

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