"How to Cook Classic chicken Adobo "
" Classic chicken adobo" Ask 90 people how they cook chicken adobo and you'll probably get 90 different answers too. The style of your Adobo usually boils down to where you grew up, the ingredients most accessible to you, and the cooking traditions in your place, among others. Personally, I don't think there's any right or wrong way to make it, just as long as the core cooking technique is there, in which the meat is cooked in some kind of acid, which for the most part is vinegar. From here, each household will have their own unique take, adding their own signature styles that make it worthy of being an heirloom dish, or simply just a favorite home-cooked meal. This chicken adobo was cooked in Kaong Palm Vinegar, known in Cavite as Sukang Irok or Irok Palm Vinegar. Just added 3 knobs or heads (roughly around 30 cloves), slightly pounded them but included the peel. Seasoned with fresh cracked black pepper, salt, patis alamang, and a touch of sugar. Also incl...