Chicken Konnyaku Adobo

03:49 Unknown 0 Comments



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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