Kangkong or water spinach is a great leafy green vegetable! Adobo sauce makes everything better, so that includes kangkong.
How do you make adobong kangkong?
A typical adobo sauce made of soy sauce, vinegar, garlic, and pepper is all you need! Plus, adobong kangkong is a good way to get your greens into your diet while the addition of chicken in the recipe makes it a hefty dish. This dish is also perfect for those who want to eat healthier. Want to add a dash of color? Diced tomatoes, kesong puti, and salted egg give a vibrant color to the dish, making it look too good to eat and just as delicious to taste.
Adobong Kangkong Recipe
Adobong Kangkong Ingredients
- 1 Small white onion thinly sliced
- 6 to 7 cloves Garlic minced
- 1 tablespoon cooking oil
- 100 Grams Chicken sliced into 1/4-inch-thick strips
- 1/4 Cup Soy Sauce
- 1/2 Cup Vinegar
- 1/2 Cup water
- 1 bundle kangkong (water spinach) leaves
- 1 native red tomatoes diced
- 1/2 Cup kesong puti (white cheese) cubed
- 1 Salted Egg (itlog na maalat) diced (optional)
- Sauté white onion and garlic in oil in a saucepot until browned and fragrant. Add chicken thigh fillets; cook for 1 minute.
- Add soy sauce, vinegar, and water; simmer until reduced to half. Add stems (3-inch lengths) from 1 bundle kangkong; cook for 1 minute. Add leaves; cook for a few seconds.
- Top with native tomato and kesong puti. You can add 1 salted egg, if desired.