Hi all!
When I was a kid, I had friends who had a Chinese/Filipino mother and she made the BEST chicken adobo ever- I never even knew what it was called until I saw it on tv the other week. Now I need it. From what I remember, it took her most of the day to make it, or at least she stewed it for most of the day. All of the recipes I see put an emphasis on marinating the chicken for a few hours, and then cooking it for about a half an hour.
What are your recommendations for cook/marinate time? I’m tempted to just try it the way I remember her doing it, but I don’t want to waste any food trying to recreate something that I remembered wrong. Thanks!
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