Adobo meets Teriyaki in one chicken dish
MANILA, Philippines — More of a cooking style than a dish, Adobo has nonetheless been considered as the Philippines’ National Dish. Basically, the chicken, pork, fish, seafood or vegetables are first browned in oil and then cooked in garlic, vinegar and soy sauce. Not just versatile, as it makes use of different kinds of protein, even innards, Adobo also lasts long when stored properly and the taste gets better with time.
Teriyaki, meanwhile, is a Japanese dish that also boasts of versatility. Primarily a chicken dish, it also works well with pork, beef, fish, seafood, even tofu. Similar to the Filipino Adobo, Teriyaki is also more of a cooking method (grilling then glazing in a sweet, soy-based sauce that is more sweet than salty). Now a favorite dish, Teriyaki can now be found in the menu of Japanese restaurants, both fast-foods and full-fledged Japanese dining establishments.
Now, Adobo and Teriyaki come together in a dish called U.S. Chicken Adobo Teriyaki Style, which is featured in culinary expert Nancy Reyes-Lumen’s newest cookbook, "The U.S. Poultry Adobo Collection," which she put together for the USA Poultry & Egg Export Council. She also did an online live demonstration, titled "Online Cooking Demonstration for Poultry-preneurs," in tandem with seasoned chef Jackie Ang Po, and this interesting “convergence” dish was one of the featured recipes.
U.S. Chicken Adobo Teriyaki Style
Ingredients:
8 pcs. U.S. Chicken Thighs, skin on, deboned
2 tbsps. Kikkoman soy sauce
2 tbsps. lemon juice or Japanese rice vinegar
1 tbsp. oyster sauce
1 tbsp. mirin
1 tbsp. sake or Shao Shing cooking wine
1 tbsp. (or more) honey
1 tbsp. garlic powder
1 tbsp. mushroom powder
Olive oil
Sesame oil, heated
Sesame seeds, browned
Procedure:
1. Place deboned U.S. Chicken Thighs between two plastic sheets. Flatten chicken with a mallet.
2. In a bowl, combine Kikkoman soy sauce, lemon juice, oyster sauce, mirin, sake, honey, garlic powder, and mushroom powder. Mix well, taste, and adjust seasoning.
3. Add chicken thighs and massage in the marinade for about 3 minutes.
4. Pat the skin dry then pan-fry to achieve crispy skin. Heat olive oil and brown the chicken, skin side down, then flip often until it reaches 165°F. When browned, remove from pan, drain, and collect drippings.
5. Boil marinade and drippings together over medium heat. Cook until syrupy.
6. Add heated sesame oil to taste and sprinkle with sesame seeds.
Chef Nancy’s suggested serving: Arrange steamed sushi rice on a platter or Japanese bento box and top with cooked U.S. Chicken Adobo Teriyaki Style. Drizzle with thickened sauce, sesame oil, and sesame seeds. You may also sprinkle furikake, togarashi, or finely chopped spring onion.
*Yield: 4 servings.
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