#Unusual national cuisine #Meat dish #Side dishes #For adults

Adobo ｜ & kitchen --Transcribed recipe of And Kitchen

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& kitchen --and kitchen

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Ingredients

Egg : Four
Chicken thigh : Three
Garlic (chopped) : 2 pieces
onion : 1/2 piece
Salad oil : 2 tablespoons
Bay leaf : 2 sheets
vinegar : 1/2 cup
water : 1/2 cup
sugar : 2 tablespoons
Liquor : 2 tablespoons
Soy sauce : 4 tbsp
Chopped parsley : Appropriate amount
White rice : 3 cups

Time required

60minutes

Procedure

1) Boil the eggs 00:15
Put the egg in a pan and boil it in water for 8-10 minutes.
2) Cut the onions 00:32
Finely chop the onions.
3) Peel the egg 01:09
Boil the egg in 1 and then take it in water and peel it.
4) Bake chicken thighs 01:31
Put the vegetable oil in a frying pan, warm it, add the chopped garlic and onions, and fry.
When the onions are scented and tender, add chicken thighs.
Fry further until the surface of the meat is browned.
5) Season and simmer 02:27
When the surface is browned, add bay leaf, vinegar and water.
Cover with aluminum foil and simmer on low heat for about 10 minutes.
Add sugar, sake, and soy sauce, remove the lid again, and simmer on low heat for about 10 minutes.
6) Add boiled egg and boil 03:42
Add the boiled egg to high heat and simmer until the teriyaki is shining and the broth is low.
7) Serve 04:03
Cut the boiled egg in half.
Cut the meat into a size that is easy to eat and serve it in a bowl.
Finish with chopped parsley.

Point

・ By frying garlic first, the scent is transferred to the oil and the scent spreads.
・ By adding bay leaf, it serves to eliminate the smell of chicken.
・ By coloring the surface of the chicken, it is fragrant and juicy. Bake from the skin.
・ Be careful not to burn the broth.