Recipes

Adobo bowl served over rice with soft boiled egg

Name: Adobo bowl served over rice with soft boiled egg
Yield: 1 servings
Ingredients: 1 piece Chicken thigh boneless skinless; 1 Large fresh egg; 0.50g Bay leaves; 15g Garlic; 15g Root ginger; 0.02 pieces Spring onion trimmed; 80g Carrot whole; 80g Onion large; 40ml Dark soy sauce; 20ml Sherry vinegar; 0.01g Whole black peppercorn; 10ml Pure olive oil; 15g Chicken stock; 120g Tilda brown 'n' white rice

Tender chicken thigh Adobo style pulled and served over rice with soft boiled eggs, spring onions and soy dressing. A delicious filipino style chicken dish great for a street food offering served with Lumpia.

06/01/2022

Serves 1

Rating

Votes: 1 Average: 5

Ingredients

Chicken thigh boneless skinless	1 piece
Large fresh egg	1
Bay leaves	0.50g
Garlic	15g
Root ginger	15g
Spring onion trimmed	0.02 pieces
Carrot whole	80g
Onion large	80g
Dark soy sauce	40ml
Sherry vinegar	20ml
Whole black peppercorn	0.01g
Pure olive oil	10ml
Chicken stock	15g
Tilda brown 'n' white rice	120g

Method

Marinate the chicken thigh with vinegar, soy sauce, black pepper, grated ginger & garlic for 30-40 minutes.
Heat a large pan and fry the onions, then add the chicken and seal until browned then add the carrot batons, bay leaf, chicken stock and the marinade from the chicken.
Cook until the chicken is tender and the vegetables are cooked.
Cook the rice separately and keep warm.
Soft boil the egg and cut in half.
Place the cooked rice into a bowl and top with the chicken, soft boiled egg and sliced spring onions.
Serve with crushed red chilli if you wish.