Adobong Manok

Adobong Manok
Originally uploaded by siraulo

About 5 minutes into cutting up a whole semi-frozen raw chicken, I realize I've never cut up a chicken before - cooked or non-cooked. Well, can't stop now, I think, as I continue. I start with the familiar parts, the legs, the wings and also realize I'm not totally grossed out by this. Cool! As I go along though, and the chicken defrosts further, I'm thankful that I started cutting before the blood melted. Right now the blood was just crystal chunks. I'm sure I haven't cut out as much as I could. Cutting a chunk of pork is way easier.

I can finally make adobo just the way I like it - the way Mom makes it - flavorful and just the right amount of saucy. This is probably the third time i'm cooking it, after several much more complicated attempts. Online recipes vary widely. The best thing to do is just to ask the person who cooks it for you the best how they do it. Mom's way is way simple. She puts whole peppercorns and garlic in a mortar and pestle to get the garlic juices seeped in with the crushed pepper. Then you get equal parts vinegar and soy sauce. In my case, I like it saucy and I have a whole chicken so I have a cup of each. Then you put it all together in a large pot with the chicken and bring to a boil. Then lower the fire to medium until the chicken cooks and thats it! Right now the fire is off, I'm letting the chicken cool so I can skim out the excess oil. And B is buying some greens for a nice accompanying salad.