Perfect fall-off-the-bone chicken adobo wings that will blow your mind! - sam the cooking guy
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Date: 2024-10-08
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Comments and reviews: 20
velse9869
You can also play around with different Soy Sauce brands as well as vinegar.
I’ve been making adobo for 15 years since my dad taught me and my preferred brand for Soy Sauce for Adobo is Silver Swan and Datu Puti for the vinegar (distilled from coconuts. You can use regular white vinegar but I find it quite too overpowering over the soy.
I’ve tried numerous sauces; Chinese, Japanese, Korean, Indonesian, Thai, Vietnamese and Singaporean but they come out very different than what Im used to in terms of the original Filipino flavor or just too salty (even with the low sodium varieties.
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You can also play around with different Soy Sauce brands as well as vinegar.
I’ve been making adobo for 15 years since my dad taught me and my preferred brand for Soy Sauce for Adobo is Silver Swan and Datu Puti for the vinegar (distilled from coconuts. You can use regular white vinegar but I find it quite too overpowering over the soy.
I’ve tried numerous sauces; Chinese, Japanese, Korean, Indonesian, Thai, Vietnamese and Singaporean but they come out very different than what Im used to in terms of the original Filipino flavor or just too salty (even with the low sodium varieties.
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sam_cooking
I made chicken and pork adobo just last week. My sauce recipe is nearly identical to yours, but I happen to stock white vinegar by the gallon lol! If you've never had it, the idea of vinegar and soy sauce (mine has 2 cups of water too, garlic and bay leaves doesn't seem to be exciting, but the sum of the parts far exceed the individual ingredients. Run, don't walk and make this!
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I made chicken and pork adobo just last week. My sauce recipe is nearly identical to yours, but I happen to stock white vinegar by the gallon lol! If you've never had it, the idea of vinegar and soy sauce (mine has 2 cups of water too, garlic and bay leaves doesn't seem to be exciting, but the sum of the parts far exceed the individual ingredients. Run, don't walk and make this!
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JiNXX9500
yeah, regarding the balut. most people, when they say if you know, you know they're talking about something amazing but not commonly known.
with this, if you know, you know, and you probably love it, but if you don't know, DO NOT FKN FIND OUT.
Imma go find a quiet place to reminisce about the time 10 minutes ago when I was blissfully unaware. and maybe lose my breakfast.
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yeah, regarding the balut. most people, when they say if you know, you know they're talking about something amazing but not commonly known.
with this, if you know, you know, and you probably love it, but if you don't know, DO NOT FKN FIND OUT.
Imma go find a quiet place to reminisce about the time 10 minutes ago when I was blissfully unaware. and maybe lose my breakfast.
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sam_cooking
Super respectful and nobody will judge you for leaving out the parts that aren't in bad taste for all the great moments in good taste. Flilipinos been propping up your world for 100 years officially and 10000 years unofficially. The food is great, but the respect for the people isn't. We aren't your jokes just because you know some of us.
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Super respectful and nobody will judge you for leaving out the parts that aren't in bad taste for all the great moments in good taste. Flilipinos been propping up your world for 100 years officially and 10000 years unofficially. The food is great, but the respect for the people isn't. We aren't your jokes just because you know some of us.
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zeke7142003
I'm with you on the balut! I'm married to a Filipina since 1990 and her chicken adobo is outstanding. I'm all for sisig but it's got to be the original recipe from the province of Pampanga, where it originated and where my wife is from. Pampanga is the food capital of the Philippines.
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I'm with you on the balut! I'm married to a Filipina since 1990 and her chicken adobo is outstanding. I'm all for sisig but it's got to be the original recipe from the province of Pampanga, where it originated and where my wife is from. Pampanga is the food capital of the Philippines.
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12ozbuds
This starts out with Sam saying, There are school kids screaming about a half a block away. Next sentence is Sam saying And I like this little kid, a lot. You need to talk to the editing department, bring them boys of yours up on the carpet. Damn good looking wings though ; -
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This starts out with Sam saying, There are school kids screaming about a half a block away. Next sentence is Sam saying And I like this little kid, a lot. You need to talk to the editing department, bring them boys of yours up on the carpet. Damn good looking wings though ; -
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babounous
This looks great, I'll give it a try tomorrow evening. Also, I served in the Navy with an older Filipino guy who told me about balut, and how he enjoyed it when he found them out in a nest. He said the beak was a little crunchy, but good. Gross.
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This looks great, I'll give it a try tomorrow evening. Also, I served in the Navy with an older Filipino guy who told me about balut, and how he enjoyed it when he found them out in a nest. He said the beak was a little crunchy, but good. Gross.
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crispychip5690
Thanks for highlighting Filipino cuisine Sam. I sometimes cut the simmering time of the adobo in half, place chicken in the fridge overnight to dry out the skin, toast until crispy and fully cooked then thicken the marinade into a glaze.
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Thanks for highlighting Filipino cuisine Sam. I sometimes cut the simmering time of the adobo in half, place chicken in the fridge overnight to dry out the skin, toast until crispy and fully cooked then thicken the marinade into a glaze.
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Manny. namnam
Nicely done! I agree with you on the pepper, I also only use ground pepper instead of whole peppercorns. Also, try using spicy vinegar, or use some Thai pepper. It really brings the dish to life. Anyways, nicely done.
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Nicely done! I agree with you on the pepper, I also only use ground pepper instead of whole peppercorns. Also, try using spicy vinegar, or use some Thai pepper. It really brings the dish to life. Anyways, nicely done.
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sam_cooking
Haha Sam! I’m full Filipino born and raised in Los Angeles. And whenever I go to the Philippines, I’m always hesitant to eat balut! Hahaha the farthest I’ve gone is just drinking the juice part. Hahaha
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Haha Sam! I’m full Filipino born and raised in Los Angeles. And whenever I go to the Philippines, I’m always hesitant to eat balut! Hahaha the farthest I’ve gone is just drinking the juice part. Hahaha
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frandoyle5608
My wife's recepie takes a 10 lb bag of frozen wings. In a pot with some onion, and a quarter cup each of soy sauce, vinegar and lemon juice. Cook until tender. The grand kids love it.
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My wife's recepie takes a 10 lb bag of frozen wings. In a pot with some onion, and a quarter cup each of soy sauce, vinegar and lemon juice. Cook until tender. The grand kids love it.
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ChewyLocos210
I forgot Sam put his glass bowl in the oven with plastic on top to get dough to proof, not knowing it was too hot and it melted to the glass. Love how he lives with his mistakes.
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I forgot Sam put his glass bowl in the oven with plastic on top to get dough to proof, not knowing it was too hot and it melted to the glass. Love how he lives with his mistakes.
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larryprado2631
Thank you! On the 29th day, I finally got some Filipino adobo! Kinda sad my mentions weren't mentioned like others who would do this, yet I'm still stoked to see it.
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Thank you! On the 29th day, I finally got some Filipino adobo! Kinda sad my mentions weren't mentioned like others who would do this, yet I'm still stoked to see it.
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oplawlz
A: I'm pretty sure the top of the pile filipino dish is lumpia.
B: No one should ever serve soggy chicken wings at a football game
C: The recipe looks tasty though!
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A: I'm pretty sure the top of the pile filipino dish is lumpia.
B: No one should ever serve soggy chicken wings at a football game
C: The recipe looks tasty though!
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sam_cooking
As a Filipino I strongly recommend taking the lid off once tender and raising the temperature to allow the sauce to reduce, thicken and get Sticky Icky Delicious
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As a Filipino I strongly recommend taking the lid off once tender and raising the temperature to allow the sauce to reduce, thicken and get Sticky Icky Delicious
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edgraves7098
I have been eating chicken adobo all my life (almost 70 years) and while what you made looks delicious, it is not the way my Filipino grandmother and mom did it.
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I have been eating chicken adobo all my life (almost 70 years) and while what you made looks delicious, it is not the way my Filipino grandmother and mom did it.
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paulkersey8865
Won't that skin be rubbery I'd pull a few degrees early and deep fry at 380 to set the crisp in and then make that leftover pan sauce into a glaze
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Won't that skin be rubbery I'd pull a few degrees early and deep fry at 380 to set the crisp in and then make that leftover pan sauce into a glaze
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jasonfaulkner2014
I make chicken adobo at least once per month. Why the hell did I never think of this Thank you, Sam! You enrich so many lives with these videos.
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I make chicken adobo at least once per month. Why the hell did I never think of this Thank you, Sam! You enrich so many lives with these videos.
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josephplischke291
The sauce is the bomb! I'll use that sauce on a whole six or seven pound chicken in a covered pot after I brown it in the oven. .. .. boooom!
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The sauce is the bomb! I'll use that sauce on a whole six or seven pound chicken in a covered pot after I brown it in the oven. .. .. boooom!
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markgutsmiedl7696
Have you ever tried to hang individual bars of Irish Spring soap in a nylon around you cooking area to repel flies I heard it works well.
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Have you ever tried to hang individual bars of Irish Spring soap in a nylon around you cooking area to repel flies I heard it works well.
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