The national dish of the Philippines, chicken adobo is popular in Filipino immigrant communities all over the world, including the Hawaiian Islands. This recipe comes from my auntie’s friend, Violet Sadural, who was born in the Philippines and now lives in Honolulu. Beef, fish, vegetables, chicken, and pork can all be cooked adobo style. Although open to the discretion of each cook, the basic adobo ingredients are usually vinegar, soy sauce, garlic, peppercorns, and sometimes ginger. The dish is served simply, with white rice and stir-fried vegetables.

　　

Ingredients

serves 4

　　1 (3-pound) frying chicken, skinned and cut into serving pieces

　　5 cloves garlic, crushed

　　2 bay leaves

　　3/4 cup soy sauce

　　1/4 cup apple cider vinegar or distilled white vinegar

　　1 tablespoon finely grated fresh peeled ginger

　　1/4 teaspoon crushed black peppercorns

　　1 tablespoon brown sugar

　　1 tablespoon cornstarch

　　1/4 cup chicken stock (page 91)

　　Green onions, white and light green parts, sliced, for garnish

　　

Step 1

Place the chicken in the slow cooker. Add the garlic, bay leaves, soy sauce, vinegar, ginger, peppercorns, and brown sugar and toss until thoroughly mixed. In a small bowl, combine the cornstarch and stock and mix to form a slurry. Add to the pot and gently stir in.

　　

Step 2

Cover and cook on low for 6 to 8 hours, until the meat is very tender. Leave the chicken pieces whole or shred the meat, whatever your preference. Serve at once, garnished with the green onions.

　　Cooks' Note

　　Suggested Beverage: For an adventuresome experiment, try a bottle of Volcano Winery’s Symphony Dry. The winery is located on the side of an active volcano on the Big Island of Hawaii.

　　The Gourmet Slow Cooker: Volume II