2 kg chicken wings, separated into wings and drumettes
2 x brown onions, chopped
5 x cloves garlic, crushed, peeled
2 x bay leaves
1/2 cup dark soy sauce
1/3 cup white vinegar
1/3 cup water
3 tbls brown sugar
1 tspn whole black pepper
2 x star anise
1 tbls fish sauce
1/4 cup rice bran oil
2 x spring onions, thinly sliced
1. Combine soy sauce, vinegar, water and sugar in a bowl until sugar dissolves. Set aside.
2. Heat oil in large pot. Cook chicken in two batches for 5 minutes or until browned. Transfer to a plate. Set aside. Saute onion and garlic on medium-high heat for 2-3 minutes or until soft. Add the chicken and cook, stirring for 5 minutes. Add the fish sauce, star anise, pepper, bay leaves and the soy sauce mixture. Season with salt. Stir and cover. Turn heat to low and simmer for 10-20 minutes or until the sauce is reduced by half.
3. Divide chicken adobo among bowls. Garnish with spring onion. Serve with Jasmine rice.
This is a traditional Filipino dish that I grew up with. I slightly modified my dad’s recipe and put on my own spin.
If you haven’t tried Filipino food before, this is a simple recipe that will give you an idea of the sweet and sour flavors used in the Philippines.