Filipino Cooking: Filipino recipes Adobong Manok Sa Gata Chicken Adobo In Coconut Cream

The Knives I Use In My Kitchen
http://goo.gl/xjNp7I

The Gear I Use To Sharpen My Knives:
DMT W6X: http://amzn.to/1anfp2A
DMT W6F: http://amzn.to/15hhl74
DMTW6CP: http://amzn.to/15hhyaq
DMT W6E: http://amzn.to/1bSILDL

DMT W8CXNB: http://amzn.to/19gxz4y
DMT W8EFNB: http://amzn.to/129DEJP

DMT W250CXNB: http://goo.gl/eS2Tu
DMT250EFNB: http://amzn.to/19gydit

SPECIAL PLATES:

DMT D8EE: http://amzn.to/16FW1LO

Spyderco 302UF: http://amzn.to/18Xq59O
Spyderco 302U: http://amzn.to/18XqbhG
Surgical Black Arkansas: http://amzn.to/129FPNu

Chicken and coconut milk adobo (adobong manok sa gata)

Ingredients :
6 ounces of coconut vinegar
1 1/2 cans coconut milk/cream
2-3 Ounces of soy sauce
8 + cloves garlic, smashed
1 1/2 piece of peeled and sliced ginger.
1 inch peeled turmeric root or 1 Tsp. Turmeric powder.
3 bay leaves or 3-4 curry leaves.
1-2 Tbsp.  fish sauce
1 medium red onion, chopped or slivered
3 red bird's-eye chillies or nice pinch or crushed red chili flakes.
1 tsp brown sugar  or 1-2 Tsp. molasses.
1-2 tsp freshly cracked black pepper
2 stalks lemongrass chopped finely as possible
1 whole chicken, jointed into 8 pieces with bone in
steamed rice, to serve or use boiled potatoes if you want

Marinating time 3 to 24 hours

In a blender or food processor add 1/2 can coconut milk.
Add your ginger, turmeric, garlic, lemon grass, black pepper, red pepper flakes and blend all until smooth.

In a non reactive bowl add your fish sauce, soy sauce, and coconut vinegar and mix together well.

Now take the mixture from the blender/processor and add into the mixture in the non reactive bowl. Mix all ingredients together well.

Now add the rest of your coconut milk and your brown sugar/molasses and mix in well.

Now add your red onions/bay or curry leaves and mix all to coat all the ingredients.

Now nestle your chicken pieces into the mixture and toss to coat well. Minimum time to marinate is 4 hours but I marinate for 24 hours in the fridge covered with plate or plastic.

Transfer the chicken and marinade to a large, deep saucepan. Bring to the boil, then reduce the heat to low--medium and cook for 30-60 minutes, or until the chicken is cooked through tender and almost falling off the bone. Using tongs, transfer the chicken to a bowl and cover to keep warm. Increase the heat to medium--high and cook the marinade mixture for 10 minutes, stirring occasionally, until slightly thickened and reduced.
Return the chicken to the pan and warm through. Transfer to a serving bowl, scatter with extra chillies, if using, and serve with steamed rice or boiled or even roasted potatoes.