Date posted: 29/10/2021

Pulled chicken adobo bowl

Tender chicken thigh adobo style, pulled and served over rice with soft boiled egg, spring onions and soy dressing.

  • Serves 1
Votes: 2 Average: 5


Farmstead chicken thigh boneless skinless 1
Everday Favourites large fresh eggs 1
Bay leaves 0.5g
Garlic prepacked 15g
Root ginger 15g
Spring onion trimmed 0.02g
Carrot whole 80g
Onion large 80g
Lee Kum Kee premium dark soy sauce 40ml
Sherry vinegar 20ml
Everyday Favourites whole black peppercorn 0.01g
La Espanola pure olive oil glass 10ml
Major chicken stock mix 15g
Tilda brown 'n' white rice 120g


  1. Marinate the chicken thigh with vinegar, soy, black pepper, grated ginger and garlic for 30 to 40 minutes.
  2. Heat a large pan and fry the onions. Add the chicken and seal until it’s nice and 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. Then pull the chicken thigh with two forks.
  4. Cook the rice separately and keep it warm.
  5. Soft boil the egg and cut it into two halves.
  6. Place the cooked rice into a bowl and top it with the chicken and soft boiled egg. Serve it with crushed red chilli if you wish to add some spice.
Find more recipes on our 2023 international food trends page.
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