Janice De Belen's Adobong Manok sa Gata | Episode 3

Adobong Manok sa Gata

Ingredients:
Chicken pieces
Cooking oil
Garlic, sliced or minced
Cracked black pepper
Vinegar
Fish Sauce (Patis)
Bay leaf (Laurel)
Coconut cream (Kakang Gata) - fresh, canned or powder mix (about half cup)
Green chili (Siling pangsigang)

Garnish:
Fried garlic chips
Siling labuyo

-Marinate chicken in patis, vinegar and cracked black pepper.
-Sauté garlic in oil. Once slightly brown, add marinated chicken. Just leave it until it browns a bit.
-Add whole black peppercorns, bay leaf and vinegar then simmer. DO NOT STIR until vinegar boils. (Around 3 mins)
-Add patis and simmer again for another 3 mins.
-Add coconut cream and green ailing pangsigang
-Simmer for another 5 mins.
-Taste, taste, taste!
-Transfer to serving bowl and garnish with siling labuyo and extra fried garlic chips.

Best served with sinangag.
Enjoy!

PREVIOUSLY:
Adobong Manok sa Gata:    • Janice De Belen's Adobong Manok sa Ga...  
Cream Of Kalabasa Soup:    • Janice De Belen's Cream Of Kalabasa S...  
Tomato Garlic Sauce:    • Janice De Belen's Tomato Garlic Sauce...  

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