cross-posted from: https://lemmy.myserv.one/post/19433619

ATK’s recipe calls for 8 bone-in chicken thighs, I used drumsticks because that’s what I had. I used 2 bay leaves instead of 4 because the ones I have were big (LAXMI brand from India). Instead of using 3/4 cup cider vinegar, I used fresh squeezed calamansi and 1/2 of a lemon to make 3/4 cup.

Traditionally, Filipino chicken adobo requires Datu Puti® vinegar and Silver Swan® soy sauce. At least that’s what my grandmother used to tell us. I used Kikkoman because of its lighter and slightly sweet flavor. Also, that’s what I grew up with.

Silver Swan® soy sauce and Datu Puti® vinegar

Depending on what region you explore in the Philippines and which families you meet, there’s always a variation of that Filipino chicken adobo. My aunt makes it with chicken feet for the collagen and my uncle adds muscovado sugar when he makes adobong baboy.

Unlike my grandmother, ATK’s recipe is very forgiving. Does your family have a special way of making the national dish of the Philippines?

Recipe Source: America’s Test Kitchen 20th Anniversary TV Show Cookbook, page 130

  • mobotsar@sh.itjust.worksEnglish
    4·
    3 days ago

    The recipe sounds good, and if I look through the visual artifacts, the result looks good too, but wow; that is a stupendously bad photograph.

    • LemmyThinkAboutThat@lemmy.myserv.oneOPEnglish
      1·
      3 days ago

      LMAO!😂 I was thinking the same d@mn thing. Thank you, you made my day!

      Edit: should’ve wiped the steam off the camera but I was getting Hangry