Скачать или смотреть Philippine countryside dry chicken adobo [ASMR]

This video shows how we cook chicken adobo in the countryside. Firm yet tender, moist not mushy, and the only sauce: the oils and aromatics.

Please note that we don't add water during cooking. We just control the heat at stages of the cooking. All visual and audio clues on how to cook this kind of adobo is provided.

Ingredients:

Chicken cuts - Shown are the traditional cutting of chicken for adobo. Smaller cuts for communal sharing and to make it cook faster. This way, no single person can take all the legs or thighs or any other prime part.

In chicken adobo, all cuts are included except for this supermarket chicken, the breast meat was not included. It will turn out mushy and adobo is better enjoyed with bone in cuts. In native chicken though, where meat is tougher, its a different story for the breast meat.

Aromatics: Garlic, red onions, and dried bay leaves. There is never too much garlic and dried bay leaves in an adobo.

Liquids: Cooking oil (neutral oil) Do not use oils with flavor. It just doesn't fit. Soy sauce (the black liquid) and Vinegar (the whiteish one). Start with a ratio of 1 part soy sauce to 1/2 part vinegar. And those Filipino Brands.

Seasoning: Sea salt and Cracked peppercorn. Add whole peppercorn if available.

Cookware: Better if you can have the traditional karahay/kawali shown.

Options to add in:

1. Sugar - for those who want it sweet
2. Water- in case the heat dries out the dish upon practicing.

Chapters:
00:00 - chicken cutting works
01:00 - seasoning
01:20 - searing the chicken
02:40 - all ingredients in
03:45 - simmering at very low heat
04:30 - reduction (removing all liquid brought about by steam)
04:45 - the chicken adobo textures

Thank you and have a great day!