Chicken Adobo, Food Safari Chef Ricky Ocampo's Recipe. One of the recipes that intrigue me on the recent episode of SBS Australia TV’s Food Safari - Filipino Food Episode was the chicken adobo by Ricky Ocampo. On that episode Sydney cafe owner Ricky Ocampo shares his grandmother's recipe of chicken adobo.
I was fascinated by his cooking method of chicken adobo which involves frying the chicken first before adding the soy sauce, vinegar and other aromatic ingredients. Below is the segment where Chef Ricky Ocampo shares in details how to cook his grandmother's chicken adobo.
Now if you are interested in watching the full episode of the SBS Australia TV’s Food Safari Filipino Food episode click the link below.
SBS Food Safari - Filipino Episode
Today I tried to replicate Chef Ricky Ocampo’s Food Safari’s chicken adobo. First of all I would strongly recommend using only the freshest chicken that you can buy. The aroma of the adobo cooking in our kitchen was very evident I tough even our neighbours would have smelled it. The chicken adobo was indeed taste good as claimed. The only negative comment is the final product was very oily because of the generous amount of oil during frying and the oil that rendered from the chicken skin and fats during frying. I would suggest reducing the amount of oil used in frying and if one is really a health buff use skinned chicken. Here is the recipe of my adaptation of Chicken Adobo, Food Safari Chef Ricky Ocampo's Recipe, go ahead have a try.
Ingredients:
1 kilo chicken, cut into large servings
1 cup apple cider or white balsamic vinegar
1/2 cup soy sauce
1/2 head garlic, peeled, crushed and chopped
2 tbsp. freshly coarsely ground black pepper
3-4 pcs. bay leaves
1/4 cup cooking oil
Cooking procedure:
In a large frying pan heat the cooking oil until it start to bubble.
Lightly fry the chicken for 10 to 15 minutes on all sides or until golden brown.
Add in the garlic and continue to fry for 2-3 minutes until the garlic are lightly browned.
Add the bay leaves, coarsely ground black pepper and soy sauce, continue to cook for 2 to 3 minutes. Now add in the vinegar, bring to a boil and reduce the heat to moderate to low.
Cover and let simmer for 25 to 30 minutes or until the liquid is reduce to an oily sauce. Serve with a lot of hot rice.
I was fascinated by his cooking method of chicken adobo which involves frying the chicken first before adding the soy sauce, vinegar and other aromatic ingredients. Below is the segment where Chef Ricky Ocampo shares in details how to cook his grandmother's chicken adobo.
SBS Food Safari Chef Ricky Ocampo's Chiken Adobo
Now if you are interested in watching the full episode of the SBS Australia TV’s Food Safari Filipino Food episode click the link below.
SBS Food Safari - Filipino Episode
Today I tried to replicate Chef Ricky Ocampo’s Food Safari’s chicken adobo. First of all I would strongly recommend using only the freshest chicken that you can buy. The aroma of the adobo cooking in our kitchen was very evident I tough even our neighbours would have smelled it. The chicken adobo was indeed taste good as claimed. The only negative comment is the final product was very oily because of the generous amount of oil during frying and the oil that rendered from the chicken skin and fats during frying. I would suggest reducing the amount of oil used in frying and if one is really a health buff use skinned chicken. Here is the recipe of my adaptation of Chicken Adobo, Food Safari Chef Ricky Ocampo's Recipe, go ahead have a try.
Ingredients:
1 kilo chicken, cut into large servings
1 cup apple cider or white balsamic vinegar
1/2 cup soy sauce
1/2 head garlic, peeled, crushed and chopped
2 tbsp. freshly coarsely ground black pepper
3-4 pcs. bay leaves
1/4 cup cooking oil
Cooking procedure:
In a large frying pan heat the cooking oil until it start to bubble.
Lightly fry the chicken for 10 to 15 minutes on all sides or until golden brown.
Add in the garlic and continue to fry for 2-3 minutes until the garlic are lightly browned.
Add the bay leaves, coarsely ground black pepper and soy sauce, continue to cook for 2 to 3 minutes. Now add in the vinegar, bring to a boil and reduce the heat to moderate to low.
Cover and let simmer for 25 to 30 minutes or until the liquid is reduce to an oily sauce. Serve with a lot of hot rice.
