Chicken adobo with coco cream
Ingredients:
1 tbsp. garlic
2 tbsp. oil
700 grams chicken
3 tbsp. vinegar
1/4 tsp. cracked pepper
1/4 cup patis
1 1/8 pack instant coconut cream dissolved
in 1 cup water
4 finger chilies
1/4 tsp. salt
Method:
1. Sauté garlic in oil until slighty brown. Add chicken while stir-frying.
2. Add vinegar and simmer. Don't stir until vinegar boils and releases its acidic odor.
3. Add pepper. Add patis and continue simmering over low heat until chicken is tender. Add coconut cream and finger chilies. Simmer.
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