We have added a new dimension to this chicken adobo with coconut milk recipe by adding in tanglad or lemongrass. It makes this chicken adobo dish more fragrant and flavourful and balances off the richness of the coconut milk - a perfect combination.
Ingredients :
1 whole chicken cut into adobo serving size
½ cup white vinegar
1 whole garlic, peeled and mashed
1 laurel leaf
½ tsp whole peppercorns
1 cup kakang gata (1st extraction of the milk from the coconut)
1 cup coconut milk 2nd extraction
Tanglad (lemongrass)
2 chilli peppers (siling pangsigang type)
Procedure:
1. Combine chicken, vinegar, garlic, laurel leaf and peppercorns in a pan. Boil leaving the pan uncovered.
2. After it has boiled, lower heat, cover pan and simmer until chicken is fork tender. You may add water a little at a time if the dish becomes too dry while simmering.
3. Add in the 2nd extraction of the coconut milk together with the tanglad. The tanglad will add a nice flavour to the dish and will make it fragrant. Let simmer for 5 minutes.
4. Add in the 1st extraction of the coconut milk. Let simmer for 3 minutes. Add the chilli peppers last and the dish is good to go. Serve chicken adobo hot.
2. After it has boiled, lower heat, cover pan and simmer until chicken is fork tender. You may add water a little at a time if the dish becomes too dry while simmering.
3. Add in the 2nd extraction of the coconut milk together with the tanglad. The tanglad will add a nice flavour to the dish and will make it fragrant. Let simmer for 5 minutes.
4. Add in the 1st extraction of the coconut milk. Let simmer for 3 minutes. Add the chilli peppers last and the dish is good to go. Serve chicken adobo hot.
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