Adobong Manok sa Duyan

Dinuyang Adobong Manok

Chicken adobo in a hammock or adobong manok sa duyan is a unique recipe with a twist. It is not the usual chicken adobo recipe and the difference is wrapping the vegetables with chicken breast to resemble a hammock.

To cook adobong manok sa duyan; Debone chicken breast. Slice each breast to make 2 fillets. Pound each fillet lightly on a chopping board to flatten. Marinate in soy sauce, vinegar, garlic, pepper and sugar together with the chicken livers for 30 minutes. Remove fillet from the marinade. Place a bamboo stick in the center of each fillet. Fold pointed ends of fillet over the bamboo stick. Tie 2 other sticks at the pointed ends of the fillet to resemble a hammock. Do the same for the remaining fillet. Heat oil in the frying pan. Deep fry each fillet until golden brown. To see the complete recipe with lists of ingredients in exact measurements, continue reading.

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How to Cook Adobong Manok Sa Duyan
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Chicken Recipe
Cuisine: Filipino
Serves: 4 servings
Ingredients
  • 2 pcs chicken breasts
  • ⅓ cup soy sauce
  • ½ cup vinegar
  • 1 head garlic, crushed
  • 3 to 4 pcs peppercorns, cracked
  • 3 pcs chicken livers
  • ½ tsp white sugar
  • ¼ cup cooking oil
  • 1 cup coconut milk
  • 2 pcs bay leaves
  • 2 cubes chicken bouillon
  • ½ cup pure coconut cream
  • 2 Tbsp. butter or margarine
  • 1 pc carrot, cut into strips
  • 12 pcs fresh Baguio beans, blanched
  • ½ cup dozen green peas
Instructions
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How to cook adobong manok sa duyan:
  1. Debone chicken breast. Slice each breast to make 2 fillets. Pound each fillet lightly on a chopping board to flatten.
  2. Marinate in soy sauce, vinegar, garlic, pepper and sugar together with the chicken livers for 30 minutes.
  3. Remove fillet from the marinade. Place a bamboo stick in the center of each fillet.
  4. Fold pointed ends of fillet over the bamboo stick. Tie 2 other sticks at the pointed ends of the fillet to resemble a hammock.
  5. Do the same for the remaining fillet. Heat oil in the frying pan. Deep fry each fillet until golden brown.
  6. Set aside. In low heat,cook the coconut milk, bay leaves, chicken bouillon cubes and livers together with the marinade.
  7. Simmer for about 20 minutes. Remove chicken livers and mash with a fork.
  8. Return to simmering milk mixture. Add the coconut cream. Simmer for 10 minutes.
  9. Season and set aside. In a saucepan, heat butter and stir-fry the carrots, beans and peas.
  10. Remove the bamboo stick inserted in each fillet. Replace with carrots, Baguio beans and peas.
  11. Arrange on a platter. Serve hot with adobe sauce if desired. Serves 4.

 

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Dinuyang Adobong Manok