When removing the chicken from the marinade, let the marinade drip off the meat for a few seconds; raw chicken that is too wet will steam rather than grill over the fire. Boil the leftover marinade (for food safety) and use it to baste and to sauce this winning Filipino-inspired dish.
What Is Adobo? While many Americans think of “adobo” as the tomato-based sauce packed in cans with chipotle chiles, the most basic definition of the word is “sauce” or “seasoning.” The Spanish term originally referred to a vinegar- or chile-based sauce or paste that was added to meat as a preservative. Over time, the term came to apply to similar dishes in Latin American and Filipino cuisines. In the Philippines, where adobo is considered the country’s national dish, it’s a braise commonly prepared with chicken or pork. Vinegar and soy sauce (acetic acid and salt are natural preservers) flavored with aromatics like garlic, bay leaves, and black pepper serve as the braising liquid. The tangy cooking liquid is then reduced to make a sauce, and the dish is served with steamed white rice. Light coconut milk can be substituted for regular coconut milk. Serve this dish over rice.
Recipe note from host Francis Lam:
These stir-fried noodles are Filipino home food of the first order. The variations are endless. This version is from Filipino chef King Phojanakong of Kuma Inn in New York City. Not only did he give us this recipe, he showed us how to make it as a part of our Filipino Food special.
Ukoy is one of the most popular items on our menu which many customers try to cook at home. The most common problem I hear about when cooking ukoy at home is that the fritter always disintegrates when lowered into the hot oil. I tell them to anchor the batter on a banana leaf and it always works.