martes, 18 de diciembre de 2012

Adobo de pollo desde España a Filipinas / Chicken Adobo from Spain to the Philipines

How much time does it take for a nation to establish it own  national dish ?
How strong should be the recipe and the identity of the population to keep the idea that is a national dish?Adobo -  Ive heard this word in Spain in  many  recipes and it is certain  this word appears in thousands of preparations, adobar means marinate, you will find  different kinds of adobo chicken, beef, pork and squid adobos all of them marinated in a rich marinade with vinegar, some black pepper corns and  soy sauce for no less than 12 hours.                                                                      

I  prepare it frequently,  but I have made some changes from the original recipe .
The first time I tasted it in Manila was a mix of sensations in my mouth, from one side Chinese because of the appearance of soy sauce and Spanish of the other side  with vinegar and garlic touch .
 Also I have tasted specialities as Crispy pata (3 times fried pig feet with chili, lime and soy dipping sauce), lumpias (springrolls pinoy), adobong pusuit (squid adobo), pancit canton (rice noddles with vegetables and meat), siningang sampaloc(tamarind and vegetable broth), Sia pao (steamed bread with stuffing)
The main diferences between the original recipe  is that after the chicken  has been marinated  I added corn starch to it. Later  I stir fry it in a wok or frying pan with vegetable oil. This procedure gives place to an exotic crispiness and the marinade flavours remain inside the chicken. After that I finished the sauce and simmered the chicken peaces into the sauce.

Chicken Adobo
(Serves 6)
- 2 lb of boneless chicken breast or thighs (or mixed)
- 1 red chili pepper
- 4  garlic cloves
- 2 tablespoons brown sugar
- 1/3 cup of vinegar (red wine, rice or apple)
- 1 1/4 cup of soy sauce low in sodium
- Oil
- 5 tablespoons cornstarch
- 1 teaspoon ground coriander
- 1 teaspoon cumin seeds
- ½ chopped onion
-2 ladles  of chicken broth (1 cup.)

1. Cut chicken into cubes, marinate it in vinegar, soy sauce, chopped garlic cloves, chili powder, brown sugar, mix well and marinate in refrigerator for at least 1 hour. (Can marinate for a night to another, can absorb all the liquid then add to the sauce back the same amount of ingredients)

2. Strain the chicken from the marinade and dry the excess liquid, in a bowl add required amount of cornstarch about 4-5 tablespoons and mix the chicken with the cornstarch to hand until pasty, in a wok or frying pan add a splash of hot oil well seal all sides until crispy and juicy spice and keep it in a warm place, repeat this process in small batches 2 more times.

3. For the sauce. In a pot or pan half sweat chopped onions, then add 1 teaspoon whole cumin seeds and 1 teaspoon ground coriander sweat for a minute over low heat to release their perfume. Add the 2 ladles chicken broth, boil after adding the liquid marinade, boil once went down to low heat and impurities will rise  we remove with slotted spoon, add 1 tablespoon of cornstarch diluted in broth, when the sauce boils we add       it beating slowly. then we strain the sauce.
Before serving add the chicken to the  boiling sauce, serve with some chopped parsley, chives or fresh cilantro.

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