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  • CHICKEN WINGS ADOBO

    1 vote
    CHICKEN WINGS ADOBO
    Prep time:
    Cook time:
    Servings: 6
    by armand david burgess
    2 recipes
    		 >
    FOOD EATEN BY ITSELF WITH RICE OR COMBINED WITH VEGETABLES. YOU CAN ALSO COOK THE ADOBO WITH PORK RIBS. THE ONLY DIFFERENCE IS YOU DON'T USE THE GINGER ROOT ON PORK ADOBO RIBS. COOKING TIME IS LONGER ON THE RIBS.

    Ingredients

    • 12 PCS CHICKEN WINGS
    • 6 PCS GARLIC GLOVES MINCED
    • 1/2 SLICED RED ONIONS
    • 1 SMALL CUP SLICED GINGER ROOT
    • 1 TSP BLACK & PEPPER
    • 3 PCS BAY LEAVES
    • 1/4 CUP VINEGAR
    • 1/4 CUP VEGETABLE OIL
    • 1/4 CUP SOY SAUCE

    Directions

    1. PREHEAT THE PAN IN MEDIUM HEAT. PUT OIL ON HEATED PAN AND PUT GARLIC UNTIL BROWN. PUT THE RED ONIONS AND GINGER ROOT AND LET IT SIT FOR ABOUT 5 MINUTES.
    2. PUT THE CHICKEN WINGS- CUT HALF. AND LET IT SIT ON MEDIUM HEAT UNTIL ALL THE CHICKEN TURNS TO WHITE OR PALE COLOR (NO MORE RED COLOR). ADD THE VINEGAR AND LET IT BOIL FOR ANOTHER 10 MINUTES.
    3. ADD THE SOY SAUCE, BLACK & PEPPER, AND BAY LEAVES AND LET IT COOK AND BOIL WITH COVERED PAN.
    4. STIR AND MIX AFTER 10 MINUTES AND LET IT SIT ON MEDIUM HEAT FOR ANOTHER 10 MINUTES WITH THE COVER OFF UNTIL THE SAUCE BECOMES THICK AND OILY.
    5. SERVE HOT OR COLD WITH RICE

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