Hope you had a wonderful thanksgiving with your family! Please enjoy this simple chicken adobo and tsukemoto recipes from my grandma's collection of recipes! Let me know in the comments if you want to see us cook more of her "old-school, plantation-style" recipes! As always, thank you so much for supporting the channel!
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Chicken Adobo Recipe:
3 lbs. chicken thigh, defrosted
3 cloves garlic, crushed
1/2 C. Vinegar
1/4 Tsp. Salt
1/2 Tsp. Peppercorn, crushed
1/4 C. Shoyu
1 bay leaf
In a large pot, combine all ingredients then add in chicken. Cover and let it marinate for 2 hours. Bring to a boil then lower heat and simmer for 30 minutes. Uncover and simmer until liquid evaporates (about 15 minutes) or until chicken is lightly browned.
Koko Recipe:
3/4 C. Sugar
1/4 C. Vinegar
2 T. Hawaiian Salt
Cabbage ( 1 head)
Gallon size ziplock bag.
Cut cabbage into 1 inch pieces. Mix together the sugar, vinegar, and Hawaiian salt. Mix until the sugar and salt are somewhat dissolved. In a big bowl, mix sauce into the cabbage until some of the water is released. Put the cabbage and the sauces into the gallon sized bag and mix. Chill in the refrigerator for 2-3 hours before eating.
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Негізгі бет Easy Chicken Adobo and Cabbage Tsukemono "koko," Grandma's Plantation Style Cooking, Local Family
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