Adobong manok sa gata is a very simple recipe and the only difference of this dish to the chicken adobo is it doesn’t contain soy sauce and added with coconut milk. In this chicken adobo dish, the soy sauce is substituted with patis or fish sauce. In most of the adobong manok sa gata recipes I’ve seen, soy sauce is still used as a flavoring. I thought also at first that soy sauce is a must in cooking chicken adobo but when I tried substituting it with patis, I’m surprised that is taste better. I’m sure you will love it too! So what are you waiting for? Add this to your menu today!
Adobong manok sa gata is a very simple recipe and the only difference of this dish to the chicken adobo is it doesn't contain soy sauce and added with coconut milk.
Prep Time10mins
Cook Time30mins
Course: Chicken Recipe
Cuisine: Filipino
Keyword: adobong manok sa gata
Calories: 256kcal
Ingredients
3/4kilo chickencut into serving pieces
6clovesgarlicchopped
3Tbsp.patis
1tsp.whole black peppercorns
1tsp.sugar
1cupcoconut milk
1/2cupvinegar
1/2cupwater
1/2tsp.ground black pepper
siling labuyo and long green chili pepper
2Tbsp.cooking oil
Instructions
How to Cook Adobong Manok sa Gata
Cut the chicken into serving pieces. Putin a mixing bowl and add patis and ground black pepper.
Mix until the chicken is well coated with patis and pepper.
Heat cooking oil in a pan and stir fry the chicken until brown. Move the chicken on the side of the pan and add the garlic.
Stir the fry the garlic until brown. Then add vinegar, water, bay leaves, black peppercorns, patis and sugar.
Cover then bring to boil and simmer in medium low heat for 15 to 20 minutes or until the chicken is tender.
Add the coconut milk and bring to a boil. Simmer for 3 minutes or until the sauce is slightly thick.
Add the siling labuyo and long green chilies and cook for half a minute then serve hot with cooked rice.
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