Chicken Konnyaku Adobo



Adobo is considered the unofficial national dish of the Philippines. Essentially, this dish is meat marinated and cooked in a mix of soy sauce, vinegar and garlic. It is most commonly consumed in the Philippines using pork, chicken on the bone, or squid.

Prep time: 3 hours+ (inc. time to marinate)
Cook time: 30 minutes
Yield: 4 servings
Calories per serving: 130cal (350cal with side of mash and greens)

Ingredients


  • 2 Chicken Breasts (diced)
  • 2 Slabs Konnyaku 'Twists'
  • 1/2 cup Low Sodium Soy Sauce
  • 1/2 cup Vinegar (Rice/Apple Cider/Distilled Vinegar all work)
  • 5 Garlic Cloves (grated)
  • 1 Onion (chopped)
  • 3 Bay Leaves
  • 1 cup Water
  • 1 tbsp ground or whole Black Peppercorns

Cooking Directions


  1. 1. In a large bowl or tupperware container combine the soy sauce, vinegar, water, garlic, bay leaves, onion, and peppercorns
  2. 2. For this recipe I prefer to use diced chicken breast and Konnyaku 'Twists' as I like to call them. Place the Chicken and Konnyaku into the soy/vinegar mixture ensuring it's completely immersed. Cover and leave to marinate in the fridge for 3+ hours or overnight.
  3. 3. Take out the adobo mix from the fridge, once the Konnyaku has been marinated long enough you'll notice it has taken on the brown color of the soy mixture - this is more visible in the white refined types of Konnyaku. Place a large wok over high heat and pour the mixture in while stirring for a few minutes.
  4. 4. Reduce to low heat and allow to simmer for approximately 15 minutes if you don't want to overcook the chicken, but personally I don't mind it so much and I prefer to let the soy and vinegar reduce to a thicker consistency. Serve and Enjoy!




Sides


Adobo is usually eaten with plain rice as the dish is very salty. As in the pictures, I like to serve the adobo with a side of chili Sweet Potato mash and blanched leafy green to offset the salty/tangy flavors. 

I simply peel 500gr of sweet potatoes (I like to use japanese purple sweet potatoes) and boil in water until soft. Once the potatoes break apart easily with a fork, I drain the water and allow to cool for a few minutes. In a food processor I put 1 red and 1 green chili pepper, 1 table spoon of sesame oil (both optional but adds an extra kick and nutty flavor to the mash), and half a cup of semi skimmed milk, and pulse until smooth. 
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Preparing and Cooking Konnyaku

Preparation Methods


Step 1: Drain and Rinse


Carefully cut open the plastic bag and empty the contents into a strainer. The Konnyaku or Shirataki should be rinsed properly to wash off any trace of the liquid from the package.

Step 2: Shape


Shirataki: 
Personally, I prefer to cut my Shirataki Noodles with a pair of scissors a couple of times as the noodles tend to bundle up together into a big knot otherwise. If I'm making something like Mac n' Cheese I'll hack away until they're roughly 1 inch in length,

Ita Konnyaku:
There are a number of different ways to prepare the Konnyaku slabs; a larger surface area means that the Konnyaku will absorb more flavors when cooked.

Sliced or chopped - I prefer to slice mine quite thinly or hack it into small pieces as I find it a lot more palatable.


Twists - Slice the slab into roughly 5mm thick pieces then cut a slit down the center, with a 5mm margin at the top and bottom. Proceed to fold the slice and feed one end through the slit which produces a nice twist shape when pulled out. Personally, I find them a lot more appetizing this way and they remind me of pasta spirals.



Scored - It is very easy to score Konnyaku which helps herbs/ seasonings get within the cross-sections. Using a fork and holding your slab of Konnyaku in place, score the slab diagonally from one corner to the other, then again in the opposite direction.  I like to do mine about 1/4 deep on the top and bottom of the slab, then cut into bite-sized cubes. 
Torn - Using a spoon, sink the edge into the slab and tear off uneven pieces of varying sizes. The rough edges increases the surface area of the pieces and make them feel a bit more 'natural' in the mouth.


Step 3: Parboil (Optional)


** I highly suggest par-boiling the Konnyaku before cooking, This is to ensure that the fishy smell/taste is completely gone. I have learned the hard way when biting into larger chunks of Konnyaku, that sometimes the taste can linger if it hasn't been par-boiled. This step can be skipped if you plan to cook the Konnyaku for at least 20 minutes**


Shirataki Noodles: 1 minute
Konnyaku: 2 minutes+ depending on the size of the pieces

After boiling, drain the water and allow to sit for a few minutes.

Step 4: Extracting Water (Optional)


By extracting some of the water before cooking, this will allow the Konnyaku to absorb even more flavour. Place the Shirataki or Konnyaku on a board or clean paper/kitchen towel and sprinkle with salt. This will provide seasoning and also make Konnyaku sweat out some of the liquid content. In Japan, it is also common to pound the Konnyaku slab with a rolling pin to force the liquid out. This step can be done before or after cutting the Ita Konnyaku.

Step 5: Dry Frying or Marinating before Cooking (Optional)


Dry-fry: Heat a non-stick pan without any oil and throw in the Shiritaki or Konnyaku. Keep moving the pieces around for a few minutes and you'll start to see the Konnyaku becoming less translucent. This helps get rid of the overly chewy texture,

Marinate: I highly recommend marinating Shiritaki and Konnyaku for a few hours or even overnight to make them extra tasty when cooked - really makes a difference! I usually keep some Konnyaku in a marinade or just in a beef or chicken stock which will compliment almost any dish.

Cooking Methods


Stir-Fried: Konnyaku and Shirataki goes very well in saucy Asian-style stir-frys like pad thai. I would recommend dry frying the Konnyaku for around 5 minutes then making sure it gets at least 10 minutes to cook in the sauce. For fried dishes not using a sauce such as a hash, I would marinate the Konnyaku in stock first.

 Soups, Stews and Curries: The more cooking time the Konnyaku gets immersed in broth or sauce, the more flavor it will absorb. I like to add in the Konnyaku with garlic, onion, and spices and let it simmer for at least 30 minutes before adding the other ingredients which require less cooking time. Shirataki is a great substitute in noodle dishes such as Pho, Ramen, or Chicken Noodle Soup.

Salads: Season and dry fry till opaque opaque, then allow to cool before adding the Konnyaku to a salad and coat with dressing. Shirataki noodles are a great replacement in pasta salads, or I like to use thin slices of Konnyaku that have been marinated in some soy sauce and vinegar.

Pasta Dishes or Bakes: Shirataki works well as a replacement for pasta dishes with rich sauces such as Bolognese. I also like to dry fry the noodles then leave them cooking in a cream based sauce like Alfredo for at least 5 minutes. Konnyaku twists also work as a replacement for pasta spirals but I'd allow these to simmer in the sauce for at least 20 minutes.

Coated: I like adding some crunch to the Konnyaku as the texture can get a bit overwhelming for me. I usually cut some marinated Konnyaku approximately 1 inch thick and dip in some beaten egg before coating in seasoned bread crumbs and frying. Wrapping some bacon around the sticks works great too.

Desserts: Use Konnyaku Powder to produce some tasty guilt free desserts such as puddings, jellies, or no bake cheesecakes.
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What is Konnyaku?

The Konjac Yam
Konnyaku (also known as the devil's tongue, voodoo lily, or elephant's foot) is an ingredient used predominantly in Japanese cuisine. Edible Konnyaku is produced from the starch of the Amorphophallus konjac, a tuber of the yam family, made by mixing the ground konnyaku corms with limestone water. The processed product has a rubbery and gelatinous texture which is easily sliced. It's enjoyed in Asian countries as an inexpensive plate filler for its volume and chewing satisfaction. The texture is not far off from tthat of squid or Nata de Coco, though when eaten on its own, Konyakku is completely bland and tasteless, therefore is best cooked in sauces or soups to absorb the flavors.

The Many Forms of Konnyaku


Konnyaku comes in clear plastic packages immersed in liquid. The product inside may either be a speckled brown/grey color when made with unrefined starch, and small amounts of hijiki (a Japanese sea vegetable), or opaque white when refined.

It's sold in several forms;

Ita konnyaku – Slabs of konnyaku which are usually sliced into thinner strips and sometimes made into twists.

   

Shirataki (literally translated as 'white waterfall') – Thin filaments similar to vermicelli or glass noodles. Due to their large surface area, they are better at absorbing flavors and are often used as a substitute for other types of noodles or pasta.

Tofu Shirataki – Made from a blend of tofu and Shirataki for a more pasta-like appearance texture. 

Tama konnyaku – Ball shaped konnyaku resembling gnocchi.



Sashimi Konnyaku – Thinly sliced pieces of Konnyaku usually flavoured with laver seaweed flakes or yuzu citrus. These are ready to eat straight from the packet with a miso-based dipping sauce.

Konyakku Jelly – Sweet jelly desserts made from Konnyaku powder.

Glucomannan – Konnyaku powder sold as a food supplement taken in capsule form or added to foods as a thickening agent.

Because of recent hype around the health benefits of Konnyaku in the West, it has gained much more recognition especially in the low-carb community, and is marketed under brand names such as 'Miracle Noodle', 'Zero Noodle' or 'Pasta Zero'. Konnyaku and Shirataki can also be found at Asian supermarkets or health stores, usually imported from Japan.

To the unaccustomed palate, Konnyaku may be somewhat of an acquired taste. Upon opening the packaging, the liquid that pours out has a distinctively unpleasant smell often described as fishy. Personally, the odor is what I'd imagine gone off spunk to smell like (sorry, but it's true). This, along with the strange texture, can be quite off-putting, but following the right preparation and cooking methods will expel the smell.

Benefits


Despite seeming rather unappetizing on first impression, Konnyaku is hailed as a miracle diet food:

- The main components of Konnyaku are the dietary fibre Glucomannan (3%) and Water (97%). As the human body has a difficult time digesting Glucomannan, it safely passes through the body, facilitating digestion and maintaining a healthy gastrointestinal system.
- Carb-free, Fat-free, Gluten-free and Wheat-free.
- Extremely low in calories at only 10 calories per 100 grams.
- Suitable for any diet

Glucomannan is also used medicinally for the treatment of;

- Constipation: Ingesting dietary fibre can help relieve constipation in children and adults.
- Diabetes: effective in reducing blood sugar levels, and blood pressure.
- High Cholesterol: slows the absorption of cholesterol in the gut.
- Obesity: Suppresses appetite and facilitates weight loss.

Konnyaku is also a staple of the Okinawan diet, which boasts the longest life expectancy in the world, and has the highest number of centenarian residents.

Warnings


- As Konnyaku isn't as soluble as regular food stuff, it is important to chew the Konnyaku properly to avoid throat and gastrointestinal blockages.
- Always drink plenty of water as consuming dietary fibre with insufficient hydration can lead to constipation.
- Though filling, Konnyaku is empty of nutrients and shouldn't be abused as a low calorie food. You must make sure you are feeding your body enough nutrition with a balanced diet.
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