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.
Adobong Manok sa Gata
The chilies and coconut milk give this adobong manok that Bicolano touch.
Ingredients
Adobong Manok sa Gata
- 1 and 1/2 kilos Chicken cut into pieces
- 1 and 1/2 cups Soy Sauce
- 1 Cup white vinegar
- 1/2 tablespoon black pepper
- 1/2 tablespoon Garlic minced
- 1/2 Cup ginger julienned
- 1/2 Cup onion minced
- coconut cream (kakang gata) from 2 mature coconuts
- 4 pieces bay leaf
- 2 tablespoons fish sauce (patis)
- 5 Bicol Chilies
- 4 finger chilies (siling pangsigang)
Instructions
- Marinate chicken in soy sauce, vinegar, and black pepper for at least 2 hours in a covered containter at room temperature.
- 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. - 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.
If you liked this recipe, we highly recommend: Bicolano recipes, recipes with gata, adobo recipes
Tried this recipe?Let us know how it was!
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