THAI STYLE ADOBO

THAI STYLE ADOBO

1/2 kilo chicken 
1 handful fresh turmeric, washed and unpeeled
3-5lemon grass stalks, bruised 
1 small red onion, quartered 
1 bulb garlic, peeled and smashed 
Soy sauce (roughly1/4 cup)
Thai fish sauce (to taste)
White vinegar (roughly 1/2 cup)
Salt 
Whole pepper corns 
2-3 green finger peppers, sliced in half (the ones used for sinigang)
2-3 pieces bird’s eye chili, sliced in half (optional ingredient)
1-2 cups Water 
Coconut cream from 1 1/2 coconuts (first extraction), maybe 250-300ml, if using canned 
Banana leaves, washed and cleaned

 Procedure:
1. Clean chicken, remove excess fat (but leave skin on) and pat dry.
2. Combine all ingredients except coconut cream. Top with banana leaf. Simmer on medium heat until the vinegar is cooked (15-20 minutes). DO NOT STIR!
3. Remove banana leaves, add the coconut cream. Return banana leaves on top and simmer for another 15-20 minutes, until sauce is reduced and the coconut cream is oily. 
4. Adjust seasoning, if needed. If using canned coconut cream, the sauce maybe a little sweet, adjust with fish sauce.

The banana leaf is not necessary. It’s just for arte and just adds a little bit of flavor and color. The turmeric will add yellowish color and will “melt” as you cook it. The recipe tastes better the next day, I found out after eating left overs. 

#lessonsforashley