Ich liebe Adobo und habe schon oft Schweinefleisch-Adobo zubereitet und bin sogar auf die Philippinen gereist, um von den Einheimischen zu lernen, wie man es zubereitet. Kein Wunder, dass es viele verschiedene Variationen gibt. So bereite ich zu Hause ein leckeres Hühnchen-Ei-Adobo zu.
Category
Dinner
Servings
2
Prep time
30 minutes
Cook time
40 minutes
I love adobo and I've made pork adobo many times and even travelled to the Philippines to learn how to make it from the locals. No surprise, there are many different variations. Here is how I make a tasty chicken and egg adobo at home.
Ingredients
- 4-5 chicken drumsticks
- 2 tbsp peanut oil
- 150ml (5 fl oz) Filipino soy sauce
- 20 black peppercorns
- 2 star anise
- 3 bay leaves
- 300ml (10 fl oz) water
- 1 head garlic, peeled and finely diced
- 100ml (3.5 fl oz) coconut vinegar
- 4 soft-boiled eggs
- rice to serve
Directions
In a large frying pan or pot with a lid, heat the oil over medium-high heat. When hot, add the chicken and seal on all sides.
- Add the soy sauce, black peppercorns, star anise, bay leaves, and water. Bring to a simmer, cover, and cook for 15 minutes on medium-low heat.
- Add the garlic and cook for a further 10 minutes. Then add the vinegar and reduce the sauce by half. It’s important not to cover the pan after adding the vinegar to burn off some of the acidity.
- In the last 10 minutes of the sauce reducing, add the eggs and continue to cook for 10 minutes on low heat, turning the eggs so they get an even colour.
- Serve with rice and enjoy!
