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Adobong Moderno


2 lb chicken thighs
cup native vinegar
2 tablespoons soy sauce
1 small head garlic, crushed
teaspoon salt
teaspoon pepper, ground
cup water
1 egg white, beaten
cup flour
cup cornstarch
teaspoon salt
teaspoon pepper, ground

Adobo Dip:

1 cup mayonnaise
cup adobo sauce
2 tablespoons parsley, minced
1 teaspoon garlic, minced


Serves: 5


In a saucepan, combine chicken, vinegar, soy sauce, garlic, salt and pepper. Bring to a boil and simmer. When the mixture dries up, add water and continue cooking for about 15 mins until chicken is tender. Remove chicken from pan and strain remaining sauce. Set aside. Debone chicken and cut in half. Combine flour, cornstarch, salt and pepper. Dip chicken in eggwhite and dredge in the dry ingredients. Fry in hot oil until crisp and golden. Adobo Dip: Combine ingredients and serve with the adobo.

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