I was happy how this recipe turned out. It was really good. Perfect for parties, bring it out in the garden for an additional summer barbecue fare.
Chicken Adobo a la London
2 lbs chicken pieces of thighs and legs 3 pieces dried bay leaves, I used those fresh from my garden 3 tbsp soy sauce 6 tbsp vinegar 3 -6 cloves garlic, chopped finely 1 cup water 2 tbsp cooking oil 1 tsp Demerara Sugar 1 tsp whole peppercorn Salt to taste
In a little container, mix together the soy sauce and garlic.
In a separate large glass container, a lidded Pyrex glass, arrange the chicken pieces and then pour over them the soy sauce mix to marinate for at least three hours or overnight in the fridge.
Heat the oil in a large frying pan.
Fry the marinated chicken pieces and garlic slivers in the oil. Cook the the chicken until golden brown on all sides. Be careful with the frying as bazookas of hot oil and liquid sometimes will shoot out. 🙂 Ouch
I transferred the cook chicken pieces into a casserole pan and then poured into it the remaining marinade, also adding the cup of water and vinegar. (My mother had told me never to stir the adobo before the vinegary sauce has started to boil. – No idea why!)
Add the bay leaves and whole peppercorn, put the lid on the casserole and simmer for half an hour or until chicken is cooked.
Sprinkle in the sugar.
Check that the sauce is to your liking. Add more vinegar if not rightly sour, add soy sauce if it is still bland and if preferred season with a dash of salt.
Serve Immediately with freshly boiled rice.
Optional! To make the Chicken Adobo that little bit more special:
From Step 8, continue cooking a little longer.
Minced a couple of garlic cloves
Heat a little oil and saute the garlic.
Take out the chicken pieces from the casserole, leaving the sauce to simmer until it reduces.
Fry the chicken pieces in the garlic until they start to sizzle.
Arrange neatly in a serving platter and pour sauce over the pieces.
Chinese Roast Pork with Vegetables, photo by JMorton
This recipe is in two parts.
First of is making the Chinese roast pork and it then sliced and cooked/stir fry with the seasonal vegetables (widely available vegetables in whatever season) Substitute or add any or more vegetables in available in your fridge.
Chinese Roast Pork with Seasonal Vegetables Stir-fry
2-3 Lbs. pork loin or belly1/4 cup.Hoisin Sauce
1/4 cup Rice Wine Vinegar
1/4 cup Honey
1/4 cup dark Soy Sauce
1 inch Ginger, peeled and chopped
4 cloves garlic, peeled and chopped
1 tbsp. Sriracha (you can get it now in Tesco, Sainsbury, Asda and Oriental supermarket
1/2 tbsp Sesame Oil
1/2 tbsp Onion Powder
1 tsp.Red Food Colouring (Optional.)
1 tsp. Chinese 5 Spice
Directions for the Chinese Roast Pork
Mix together all the ingredients except for the pork in a large shallow bowl, like a covered pyrex dish or a flat casserole.
When all the ingredients are incorporated, Stir in the pork, ensure that all sides are drenched with the marinade.
Put a lid on the the bowl, using its on cover or with a cling film and leave to marinate in the fridge overnight or at least for two to three hours.
Preheat the oven to 180 degrees C. Using a large roasting pan with a rack, fill the bottom of part of the roasting pan with water. Ensure the water does not touch the top of the rack.
Carefully arrange the the pork into the rack (don’t let it touch the water, so as not to dilute the marinade that had been absorbed by the meat).
Put the roasting pan into the middle shelf of the oven and cook for 45 – 60 minutes. Remove from the oven after thirty minutes and brush with the marinade on both sides of the pork. return to the oven and continue to cook.
Once done, remove from the oven and allow to cool slightly before slicing into half inches thickness.
Seasonal Vegetable Stir-fry
1 tsp minced garlic
2 tsp cornstarch
1 tbsp oyster sauce
1 cup green bell pepper,sliced
1 cup baby corn, cut in half
1 cup red bell pepper, sliced
100 g mushroom, quartered
1 cup broccoli florets
i cup mung bean sprouts
1 cup carrots, sliced
1 cup onion, diced
Shrimp juice (derived by crushing the head of the shrimp) or use shrimp bouillon
salt and pepper to taste
In a large wok, saute the garlic and onion until golden (do not burn to prevent any any bitter taste)
Stir in the carrots, green and red bell peppers and baby corn.
Add the broccoli.
Stir in the sliced pork.
Mix in the oyster sauce.
Pour in the shrimp juice and 1/2 cup of water and bring to a boil. The allow to simmer for 3 minutes.
Dilute the cornstarch with the rest of the water then pour mixture in the wok. Mix well.
Tip in the mung bean sprouts and cook for 2 minutes.
Check the seasoning by adding salt and pepper according to taste.
Transfer into a serving bowl and eat hot with freshly boiled rice or some noodles.