Spicy chicken wings adobo , Filipino-style
I've been blabbing for nearly 3 years and it would be remiss of me not to include our unofficial national dish , the adobo , in this site .
There are several variations out there on how to make Filipino-style adobo and it all comes down to your own personal preference . The traditional way of cooking this dish is really easy , dump everything in a pot or wok and simmer until chicken is cooked through . Most Filipinos prefer eating it with rice .
The recipe that I want to try is the one that I've seen at Serious Eats last year . It's the recipe of Marvin Gapultos of Burnt Lumpia from his book The Adobo Road Cookbook . That is , until I stumbled upon another recipe at Martha Stewart's. The recipe of April Bloomfield .
I love the recipe of Miss Bloomfield , it may not be the traditional way to cook adobo , browning the chicken first and also adding ginger and onion but I like it much more better than the original adobo recipe . Though looking at her recipe , the amount of the vinegar is just too much , but hey , it's the way she likes it !
My own concoction though needs more garlic , maybe 10 instead 6 cloves . I've also added calamansi juice just because I like it and of course , chilli flakes for that extra kick ^___^ ''
750 grams chicken wings
5 shallots , cut in half
6 cloves garlic , peeled or unpeeled , smashed with the side of the knife
10 grams ginger , with skin-on , thinly sliced
1 teaspoon black peppercorns
2 dried bay leaves
1/2 cup / 8 tablespoons vinegar
6 tablespoons light soy sauce
generous tablespoon of calamansi juice
1 1/2 teaspoons raw sugar or granulated sugar
generous teaspoon of chilli flakes
* Heat wok or a large pan , add some oil and when it is hot , fry chicken wings in batches until both sides are golden brown . Transfer to a plate .
* In the same pan , over medium heat , add in the shallots , garlic , ginger , peppercorns and bay leaves , cook for 5 minutes , stirring from time to time . Add in the wings , vinegar , soy sauce , calamansi juice , sugar and chilli flakes . Let boil , adjust taste , then turn heat down to low and simmer for 20 minutes .
* Serve hot with rice .