1kg Chicken Thighs (boneless or bone-in)
1 cup Soy Sauce
1 cup White Vinegar
1/2 cup water
2 Tbsp Oyster Sauce
3-4 Bay Leaves
1 Tsp Black Pepper
1 Whole Garlic Bulb
1 Tbsp Olive Oil
Peel the garlic, crush the cloves and fry them in a pot with the oil. Add the whole thighs and lightly fry them. If they are skin-on thighs look to crisp up the skin. Add about half a tablespoon of whole black peppers and coarsely grind the rest.
Add the rest of the ingredients, bring to a boil, and then let simmer for an hour. Add more or less water as you see fit. After an hour the meat should be very tender and slide right off the bone.
Serve with white rice and some green veggies. Boiled broccoli or wilted spinach works well.
If you like spice, add some chili flakes whilst the adobo stews or serve with sriracha sauce.
1 cup Soy Sauce
1 cup White Vinegar
1/2 cup water
2 Tbsp Oyster Sauce
3-4 Bay Leaves
1 Tsp Black Pepper
1 Whole Garlic Bulb
1 Tbsp Olive Oil
Peel the garlic, crush the cloves and fry them in a pot with the oil. Add the whole thighs and lightly fry them. If they are skin-on thighs look to crisp up the skin. Add about half a tablespoon of whole black peppers and coarsely grind the rest.
Add the rest of the ingredients, bring to a boil, and then let simmer for an hour. Add more or less water as you see fit. After an hour the meat should be very tender and slide right off the bone.
Serve with white rice and some green veggies. Boiled broccoli or wilted spinach works well.
If you like spice, add some chili flakes whilst the adobo stews or serve with sriracha sauce.
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