Family recipe recorded by Matthew Kemp
This recipe has been passed down between three generations of family, all in the original distinctive 'old world' handwriting of Matthew Kemp, who took the recipe from a Filipino lady enjoying a day at the beach in the port city of Fremantle.
Adobo is the famous Filipino dish, and this variation adds a more powerful punch than the traditional version. Heavy on soy sauce and with the addition of kaffir lime leaves, it will activate your salivary glands while you're still cooking, and leave you wanting more as you scoop up the last grains of rice on your plate. The addition of diced potato rounds out the meal.
Prep: 15 mins | Cook: 55 mins | Total: 1 hr 10 mins | Serves: 2
Ingredients
- 6 chicken wings
- 2 tbsp oil
- 2 onions, finely diced
- 4 garlic cloves, very finely chopped
- 2 potatoes, diced
- 1 cup soy sauce
- ½ cup white vinegar
- 1 tbsp brown sugar
- 4 bay leaves
- 4 kaffir lime leaves
- Salt and ground black peppercorn
- Sesame seeds, to serve
Equipment
- nöni™ 26cm (or similarly sized pan) like the
- Mixing jug
Method
- Fry the onion and garlic. Preheat a nöni™ 26cm Sauteuse (or similarly sized pan) over medium heat. Add oil to the pan, then fry the onion and garlic until both start to brown.
- Add the potato and sear the chicken. Add potato, turn it over with the onion and garlic to combine, then add the chicken and turn that over too, searing the skin of the chicken against the pan to brown.
- Add the sauce. Mix the soy sauce, vinegar, and brown sugar in a mixing jug, then pour the mixture over the chicken wings. Bring to a simmer on low heat. Add the bay leaves and kaffir lime leaves, then season with salt and pepper.
- Simmer. Continue simmering on low heat for about 45 minutes, turning frequently. Remove from the heat before the chicken has begun falling apart.
- Serve. Serve on a bed of brown rice with sesame seeds. Alternatively, remove the chicken from the pan and cook your rice in the leftover sauce, adding a touch of water to keep the rice moist while it cooks.
Tips
- Remove the pan from the heat before the chicken starts falling apart.
- For extra flavour, cook your rice in the leftover sauce, adding a touch of water to keep it moist.
FAQ
What is adobo?
Adobo is a famous Filipino dish. This family version simmers chicken wings in soy sauce, white vinegar and brown sugar with bay leaves and kaffir lime leaves.
How is this adobo different from the traditional version?
This variation adds a more powerful punch than the traditional version. It's heavy on soy sauce, adds kaffir lime leaves, and includes diced potato to round out the meal.
How long do you simmer chicken adobo?
Simmer on low heat for about 45 minutes, turning frequently. Remove from the heat before the chicken has begun falling apart.
What do you serve with chicken adobo?
Serve it on a bed of brown rice with sesame seeds.
Can you cook rice in adobo sauce?
Yes. Remove the chicken from the pan and cook your rice in the leftover sauce, adding a touch of water to keep the rice moist while it cooks.
