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1:53 That's the best soysauce brand in our country
Why the f lots of cookers act like this on yt
So its basically Ayam Masak Kicap kan?😂
Perfect Premium Style Filipino Adobo. You can now call yourself Tito
Joshua, some cooks say NOT to cover pan. Just let it cook down. Ha ha
USA Hawaii
I'm w/ you. Fan of adobo!
Try sinigang
Great recipe but feel you missed an opportunity in sticking with the Filipino theme and making chicken adobo lumpia.
Hi,can’t wait to try this out ! Just a quick question when you say dark soy sauce is it the soy sauce thats thick and sweet like the brand /line « kecap manis « ? Thanks inAdvance
This was more tart/vinegary for my preference. I’d cut back on the vinegar slightly. Would use 7up next time – a tip from a Filipina colleague.
Hey this is an old video, so I know this may not get answered but when you cook the dish in a "large brasier" what size does that correspond to? Can you give the size of the unit you were using in the video? Thanks!
It is better if you fry the rice with Garlic and the excess marinade in the pan.
Is there an alternative to the soy sauce ? Not so high in sodium ?
Is there a good substitute for palm sugar? Can I use regular sugar or maybe brown sugar?
I always make mine with chicken wings cuz I hate drumsticks and thighs are too big. And wings are fun to eat. And I hate bay leaf flavor so I never add it to any recipes.
No greens on it please. Don't try to make them look healthy. The more unhealthy, the better😂
..what do you mean "left overs", never heard of that term whenever there is a chicken adobo at the table, that thing goes down like water hahaha
PLEASE TRY DINUGUAN! 😂
Right on. Its just that.
Fun Fact : adobo is pronounced ad-oh-bo
Joshua try making sinigang it's a Filipino dish to
I'm busssssssssssin so hard right now 😫
Just be careful when you add the glaze to your rice. A little bit goes a long ways. 1-2,tbs will do for a large bed of rice.
you nailed it
finally i made the chicken adobo myself im curious about it and my family loves it its so delicious thank you for the recipe Mr. Joshua god bless you.
I love chicken Adobo. I love pork Adobo. What I love the best is CPA → Chicken Pork Adobo!!! Yes. CPA with chicken gizzard and chicken liver. Uhm-uhm. Gets me to eat up to 4 cups of rice…
Filipino here. This is still one of the best recipe version for an adobo ever made. Kudos Josh!
Buddy, after viewing this video, I decided to give it a try. It turned out delicious. I added coconut milk and a whole chopped onions. Hmmmmmm yummy. Thanks for sharing. I've enjoyed your channel.
How to order from Philippines 😅
My fiancé and I made this for dinner tonight (started it marinating yesterday) and omg, this is being added to our favourite meal rotation!
Yummy!
JOSH! How does this cook in a slow cooker!?!?!? Will it still be as good?
adobo tastes so much better the next day. if i don't have rice and i'm too lazy to make it, i make instant noodles without the soup base that comes with it, and use the soup from the adobo hehehe (i make my adobo really soupy)
Thank you for cooking it the proper way, new subscriber here. ❤
The video was very convincing and well produced, so I decided to give this dish a shot. I followed the shown steps exactly (except for using normal sugar and a different brand of soy sauce) but mine turned out WAY too sour – it tasted like there should be 3-4 times less vinegar in it. I had to double the amount of sugar and even add baking soda to neutralize part of the acidity to make it edible. Also, the liquid reduced way less than in the video even though i let it simmer without the lid for the second part (35 mins)
If you have leftovers you should eat them. Filipino food gets better in the fridge.
Wrong im a filipino is wrong wrong pls cook it the real way pls
😢
now make a pork adobo
Just made this again tonight. Love this recipient
no green onions on adobo!
Thank you for the UNBELIEVABLE recipe! I made this to a T and it is absolutely incredible!
Worked pretty well with tofu/mushrooms for my pescatarian lady as well. I did sub the sugar for white sugar because the only palm sugar I could find locally was coconut palm, and I refuse to acknowledge coconut as a legitimate food (I hate it in all forms :P). Still, came out quite nice.
Papa Joshua! Quick tip: try not stirring the sauce until it starts boiling/simmering. I don’t know the science to it but it changes the vinegar making it taste weirdly better.
I must not be a full filipino cuz that's way too much soy sauce for me. 😅 I Americanized my adobo and make mine custom, which is healthier. Way less soy sauce, and you forgot to add black pepper.
You cook our indian recipes too?
Tangina thats so delicious
Bro says "all time" literally all time.
This is the 6th time I make it.
As a Mexican, I added 2 sliced serranos to my marination – i am so excited to try it with hopefully more spice to an amazing dish!
*Aggressively puts in 40 cloves of garlic*