3 lb chicken pieces
1/2 cup soy sauce
3/4 cup vinegar, white
1 each garlic head
2 each bay leaves
1/2 tbsp peppercorns
1 salt, to taste
Directions
Boil Chicken with soy sauce, vinegar, garlic, bay leaves and
peppercorns and simmer for half an hour. Remove the chicken pieces
from the pot and broil them in a pan for 10 minutes. Let the sauce in
the pot boil until it is reduced by half. Add salt to taste. Cover
the broiled chicken pieces with the sauce. Serve hot.
Serve with rice. Note: I find this dish doesn't need any salt as
the soy sauce is salty enough. I also remove the chicken skins. Mark
Soennichsen
Servings: 6 servings
Abobong Manok (Chicken Adobo) Recipe brought to you by Recipe Ideas
Categories: Chicken; Poultry
The History of Recipes
Experts have tracked the existence of recipes way back into history, certainly as far back into recorded history as early Egypt, and maybe even further. In practice though, generally, these early records were just basic pictorial, hieroglyphic or cunieform instructions for preparing meals.
Fascinatingly, the oldest recipe discovered so far, according to Professor Solomon Katz, is a collection of ancient tablets in ancient Sumerian which recount the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel `blissful`. As our culinary historical trip moves to more modern times there were a couple of recipe books which were published in the 1300s : one book entitled `Forme of Cury`, and another entitled `Curye on Inglish`. Don`t be fooled by the titles though, these two books have no connection with the indian curry that we all know today, but instead recipes for the types of food prepared for the rich people of those days. Over the next few centuries, the rich and powerful families of Europe competed to serve the most extravagent meals, and because of this chefs and their collection of recipes were highly sought after. Notwithstanding that, it was during the 1800s that cookery and cookery books reached a high level of popularity. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, dedicated the best years of their lives to collecting, trying out, and recording recipes to allow everyone to enjoy them. By the arrival of the twentieth century, cookery publications are highly popular mostly as a result of higher levels of literacy, leisure time and being a little richer. |
We hope you enjoy this Abobong Manok (Chicken Adobo) recipe.
