I love creating free content full of tips for my readers, you. I don't accept paid sponsorships, my opinion is my own, but if you find my recommendations helpful and you end up buying something you like through one of my links, I could earn a commission at no extra cost to you. Learn more
Check out our new cookbook
Bitemybun's family recipes with complete meal planner and recipe guide.
You can say that Adobo is one of the most favorite dishes in the Filipino household.
When the mother or wife has gotten tired of thinking about what to cook for the next day, Adobo is almost always the one that comes to mind. And why not?
It’s not only easy to prepare; it also has a short cooking time. This dish is cooked in many ways actually; having various recipes for every region.
Though the history of Adobo or where it originated is unknown, the dish itself is more than good enough for the empty stomach.
Now, how about giving the household favorite a twist? Adobong Manok sa Gata Recipe will surely be a hit for the family.
The salty and sour taste of the Adobo will compliment the creaminess of the coconut milk.
Though there is a twist in this dish, it’s still cooked the conventional way then completed by adding coconut milk, ginger, and chili thus making this meal rich in flavor.
To be able to cook the best Adobong Manok sa Gata Recipe, make sure you choose a chicken that wasn’t frozen for days. Fresh foods are still the best.
To start with, you can use thigh, leg or breast part; these parts being the best and most delicious part of the chicken.
Make sure too that you buy a potato that is smooth and not bumpy. To have a smoother sauce, cook it at a low to medium heat only.
The coconut milk should not come to a boil or it will go off and separate thus the result will not be as creamy as it is supposed to be.
If you want it really hot, chop the chili into very small pieces and press them hard but if you’re not that much into a spicy hot dish, make sure that you remove all the veins and seeds before you chop it.
You can also just use the peppercorns without additional chilis.
Don’t forget to protect your hands with plastic gloves or you will feel a tingling sensation on your fingers because of the chili.
If the chicken gets tender even before the sauce becomes thick, you have to cook with the pot uncovered.
10 Tips to Save a Bundle on Asian Ingredients!
Introducing our brand new FREE PDF guide: "Saving Secrets: Unveiling the Art of Saving Money on Asian Ingredients" It's your first newsletter email, so start saving today! 📚🧧
We'll only use your email address for our newsletter and respect your privacy
Adobong manok sa gata recipe
Joost Nusselder
The coconut milk should not come to a boil or it will go off and separate thus the result will not be as creamy as it is supposed to be.
If you’re cooking the Adobong Manok sa Gata Recipe for a special occasion, your visitors will be more than satisfied with its wonderful taste and they will keep coming back to fill up their plates and satisfy not only their hungry stomach but their palate as well.
You just have to make sure you have prepared enough so that everyone can have a taste of your new dish and inspire them to try cooking it too.
Joost Nusselder, the founder of Bite My Bun is a content marketer, dad and loves trying out new food with Japanese food at the heart of his passion, and together with his team he's been creating in-depth blog articles since 2016 to help loyal readers with recipes and cooking tips.
Joost Nusselder, the founder of Bite My Bun is a content marketer, dad and loves trying out new food with Japanese food at the heart of his passion, and together with his team he's been creating in-depth blog articles since 2016 to help loyal readers with recipes and cooking tips.
Subscribe to the newsletter
Introducing our brand new FREE PDF guide: "Saving Secrets: Unveiling the Art of Saving Money on Asian Ingredients" It's your first newsletter email, so start saving today! 📚🧧
