Simple Filipino chicken wing advo

When we think of Philippine food, we think of Adobo and Lumpia.

In Vietnamese cuisine, there is a similar version of the Lumpia with fried spring rolls, also known as egg rolls (chajio). And Adobe in the Philippines is a soy sauce version of a steamed fish sauce dish, like Vietnamese ginger chicken (Ga Kho Gung).

I’ve been working on the Chicken Adobo version for a while, and after a few tries, I finally have the version I love. It’s a straightforward recipe, but still full of great flavors.

What is Philippine Advo?

Adobo is one of the most famous Filipino dishes. It is flavorful, tangy and full of garlic. The meat is simmered in a mixture of soy sauce and vinegar with lots of bay leaves, black pepper and garlic.

Pork is a traditional choice, but I did something light and fast with the chicken. It’s simple and flavorful, and a great change from my usual fish sauce-based dishes.

Philippine Advo: A Brief History

Advo has been around for centuries in the Philippines. The food was stored using vinegar and salt before freezing. When the Spaniards arrived, they called this style of dish “advo”. Soy sauce was later brought about through Chinese influence.

Why I love this version

With this recipe I kept things simple. There are no pan fries. Marinate the chicken and simmer everything in the same pot. That means there is less food and less cleaning. This is always a victory.

It also uses a touch of oyster sauce to add another layer of flavour without overwhelming the classic adobo flavor.

For the colour, I add a bit of dark soy sauce. It gives the dish its deep, caramel brown finish, making it look the same as the taste. Let’s be honest. We eat with our eyes too.

I go easily on the water as the sauce remains rich and concentrated. It’s enough to cook chicken, but not watery. It reduces to a rich, flavorful sauce, or even a glaze that is perfect for spooning over hot fluffy rice.

Chicken Adobo Ingredients

To make my version of Chicken Adobo, collect the following ingredients:

Chicken: bite-sized pieces work. Or you can use chicken wings like I did to avoid cutting them into small pieces. I use Costco chicken wings. Costco comes in an individual 6-pack set, including both traditional flats and dashets. This recipe uses two out of six packs. This is about 3 pounds. Philippine Soy Sauce and Cane Vinegar: The Datu Petit brand is preferred for its more authentic flavor. Silver Swan is another popular Filipino brand. Soy sauce and vinegar make the base for all your adbo recipes. The soy sauce provides the main Umami flavor, while the vinegar adds its classic tang. These Philippine brands of soy sauce and vinegar are often sold together in clear plastic wrap because they are such a classic combination. If you can’t find this particular brand, light soy sauce and vinegar (rice or white distilled) will work in a pinch. Oyster Sauce: Add another dimension of the flavor in addition to the soy sauce that this dish stands out. Sugar: Melt the vinegar and balance the soy sauce and oyster sauce. Made with white granulated sugar. Dark Soy Sauce: Deepen its beautiful, rich caramel color. If you don’t have dark soy sauce, you can use it as an abbreviation by replacing it with dark brown sugar instead of white grain sugar. Garlic: A must-have item from Adobo. Fresh is the best, lightly breaking and quickly releases the scent. If you like garlic, add more. Bay Rails: For its familiar adobo scent. Ground black pepper: Pepper spice tips. Water: The chicken needs a little liquid to cook thoroughly and develop the sauce.

How to make chicken advo

As simple as 1-2-3:

Step 1: Marinated

In a medium pot or tall skillet (marinated and simmered in the same pot), mix the chicken, soy sauce, vinegar, sugar, oyster sauce, thick soy sauce, garlic, bay leaves, black pepper and water.

Toss everything together until the chicken is well coated and marinated for 30 minutes. If you use large chicken, marinate for an hour.

NOTE: Dried bay leaves can become brittle, so add them towards the end so that the liquid softens slowly.

Step 2: Stew

Bring the pot to a boil over medium heat. Once it boils, simmer low, simmer low, and cover. The stew is tossed midway for 20 minutes for cooking.

After 20 minutes, simmer and simmer until the sauce is slightly reduced, then add a little sauce to the bottom.

If you prefer, you can continue to simmer to get glaze.

Step 3: Finish

When ready to serve, remove the beylelev, discard and garnish with thinly sliced ​​green onions (optional). Serve with steamed rice for a balance and perfect meal.

Storage and reheat

If you have any leftovers, store in the fridge for up to 4 days. To reheat, heat it in a rock in a pot or in a microwave safe bowl until it’s warm and warm.

Adobo actually tastes better the next day, making it the perfect dish to make in a big batch for kids or a lunch for work the next day.