MANILA, Philippines — Filipinos love adobo! That’s why we have so many variations of this dish, which many of us consider as our National Dish.
This one, which combines an Adobong Manok with a Ginataang Manok, is a rich and creamy version that the late great statesman, Carlos P. Romulo, liked. In a special class conducted by his granddaughter Alessandra "Sandie" Romulo Squillantini and her husband Enzo Squillantini at The Maya Kitchen, the couple shared the Romulo clan’s favorite recipe of Adobong Manok sa Gata.
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Adobong Manok sa Gata
INGREDIENTS:
450 grams chicken fillet
1/4 tsp. salt
1/4 tsp. ground black pepper
3 egg whites, beaten
250 grams breading of choice
500 ml. oil for deep-frying
30 grams white onion
15 grams garlic
30 grams ginger
375 ml. fresh gata (coconut milk)
30 grams chicken broth cubes
6 Tbsps. sukang Pinakurat (vinegar)
15 grams malunggay leaves
60 grams green chili, chopped
PROCEDURE:
1.In a bowl, season chicken fillet with salt and pepper.
2.Dip seasoned chicken fillet in beaten egg whites, and roll in breading. Deep-fry in hot oil until golden brown. Remove and set aside.
3.Sauté onion, garlic and ginger. Pour in gata. Add chicken broth cubes, sukang pinakurat, malunggay leaves and cooked chicken. Garnish with chopped green chili.
Makes 3 servings.