Adobong Manok sa Gata

The traditional adobong manok gets that Bicolano touch with two of the region’s cooking staples—chilies and coconut milk. For a fuller flavor, use native chicken.

Serves 4  Prep Time 15 minutes  Cooking Time 25 minutes

1 1/2 kilo chicken, cut into pieces
1 1/2 cups soy sauce
1 cup white vinegar
1/2 tablespoon freshly ground black pepper
1/2 tablespoon minced garlic
1/2 cup julienned ginger
1/2 cup minced onions
coconut cream (kakang gata) from 2 mature coconuts
4 pieces bay leaf
2 tablespoons fish sauce
5 Bicol chilies or jalapeño peppers
4 finger chilies

1  Marinate chicken in soy sauce, vinegar, and black pepper for at least 2 hours in a covered
containter at room temperature.

2  In a pan, sauté garlic, ginger, and onions, then add the drained marinated chicken. When the
chicken is half-cooked, add the coconut cream and bay leaves.

3  Simmer for 15 to 20 minutes. Season with fish sauce, add the chilies then serve immediately.

Gata tips
•  To get coconut cream fromthe coconuts, simply run the white coconut flesh through a juicer.

•  Or pour water on the white coconut flesh, stir and let stand for a couple of minutes before squeezing by hand to extract the coconut cream and running it through a cheese cloth to remove any sediments.

•  Canned coconut cream is also readily available in supermarkets.

Photography by At Maculangan │ Art Direction by Jonathan Roxas │ Food Styling by Angelo Comsti │ Prop Styling by Elaine Lim │ Props by Rustan’s Department Store

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