White Chicken Adobo with Lemongrass
Ingredients
Scale
- 8 chicken pieces
- 5 cloves of garlic, minced
- 1 tbsp canola oil
- 1 cup vinegar
- 2 cups water
- 2 tbsp fish sauce
- 1 tbsp sugar
- 1 tsp peppercorns,crushed
- 2 pcs bay leaf
- 3 pieces of lemongrass,cleaned, peeled and uncut
Instructions
- Heat oil in a pot and sauté garlic until brown.
- Add the chicken pieces,bay leaf, lemongrass and peppercorns.
- Pour in ½ cup of water and the vinegar.
- Bring to a boil and simmer for 20 minutes.Add sugar and stir. Turn off heat.
- Heat a pan and transfer the chicken pieces, leaving the sauce it was boiled in
- Lightly fry in its own fat. When it turns a little brown, pour in the sauce it was boiled in and add the remaining 1 ½ cups of water.
- Scrape the drippings from the pan so it mixes with the sauce because that’s where some of the flavor and color comes from.
- Stir in the fish sauce.
- Bring to a boil and simmer until the chicken’s done and you’re left with a thick sauce.
- Serve with steamed rice.