Coconut Milk Adobo

Ingredients

In this Singaporean Chinese adaptation of Adobo sa gatâ, we incorporate the use of coconut milk, which is a staple ingredient in Singaporean cuisine. The addition of coconut milk adds a creamy and luxurious element to the dish, enhancing its richness and depth of flavor. Additionally, we infuse the adobo with aromatic spices commonly found in Singaporean Chinese cooking, such as star anise, cinnamon, and cloves, to create a unique fusion of flavors. We alse have the original recipe for Adobo sa gatâ, so you can check it out.

• 1 kg (2.2 lbs) chicken, cut into serving pieces 1 kg (2.2 lbs) chicken, cut into serving pieces
• 1 cup (240 ml) coconut milk 1 cup (240 ml) coconut milk
• 1/2 cup (120 ml) white vinegar 1/2 cup (120 ml) white vinegar
• 1/4 cup (60 ml) soy sauce 1/4 cup (60 ml) soy sauce
• 4 cloves garlic, minced 4 cloves garlic, minced
• 1 onion, sliced 1 onion, sliced
• 2 bay leaves 2 bay leaves
• 1 teaspoon whole black peppercorns 1 teaspoon whole black peppercorns
• 1 teaspoon sugar 1 teaspoon sugar
• 1/2 teaspoon salt 1/2 teaspoon salt
• 2 tablespoons cooking oil 2 tablespoons cooking oil

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 30g, 20g
• Carbohydrates (total, sugars): 5g, 2g
• Protein: 40g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   In a large bowl, combine the chicken, vinegar, soy sauce, garlic, onion, bay leaves, black peppercorns, sugar, and salt. Marinate for at least 1 hour, or overnight for best results.
2. 2.
   Heat the cooking oil in a large pan or pot over medium heat. Remove the chicken from the marinade, reserving the marinade for later use.
3. 3.
   Sear the chicken pieces in the hot oil until browned on all sides. Remove the chicken from the pan and set aside.
4. 4.
   In the same pan, add the reserved marinade and bring it to a boil. Reduce the heat to low and simmer for 10 minutes.
5. 5.
   Return the chicken to the pan and add the coconut milk. Stir well to combine.
6. 6.
   Cover the pan and simmer for 30-40 minutes, or until the chicken is tender and cooked through.
7. 7.
   Adjust the seasoning with salt and sugar if needed.
8. 8.
   Serve hot with steamed rice.

Treat your ingredients with care...

• Coconut milk — Use full-fat coconut milk for a creamier and richer flavor.
• Chicken — You can also use bone-in chicken thighs or a combination of chicken pieces for added flavor.

Tips & Tricks

• For a spicier kick, add sliced chili peppers or chili flakes to the marinade.
• Allow the chicken to marinate overnight for a more intense flavor.
• Garnish with fresh cilantro or spring onions for added freshness.

Serving advice

Serve Coconut Milk Adobo with steamed rice and a side of pickled vegetables for a complete and satisfying meal.

Presentation advice

Arrange the chicken pieces on a platter and drizzle some of the flavorful sauce over the top. Garnish with fresh herbs for an appealing presentation.