Date posted: 06/01/2022

Adobo bowl served over rice with soft boiled egg

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.

  • Serves 1
Votes: 1 Average: 5


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


  1. Marinate the chicken thigh with vinegar, soy sauce, black pepper, grated ginger & garlic for 30-40 minutes.
  2. 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.
  3. Cook until the chicken is tender and the vegetables are cooked.
  4. Cook the rice separately and keep warm.
  5. Soft boil the egg and cut in half.
  6. Place the cooked rice into a bowl and top with the chicken, soft boiled egg and sliced spring onions.
  7. Serve with crushed red chilli if you wish.
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