Servings: 6
Whole chicken
1 (3-lb), cut into 8 pieces
Fresh ginger root 
2 tbsps, thinly sliced
Bay leaves 
Black peppercorns 
1/2 tbsps
Soy sauce 
1/2 cup
Distilled white vinegar 
3/4 cup
Garlic, peeled and crushed 
1 bulb
Ginger Adobo Chicken
20 m
40 m
Ready in:
60 m
  1. In a Dutch oven, combine chicken, white vinegar, garlic, soy sauce, sliced ginger, bay, and black peppercorns. Bring to a boil over medium heat. Reduce heat and simmer for half an hour, covered, occasionally basting the chicken pieces. Then cook until the liquid reduces to half, uncovered.
  2. Transfer the chicken to a plate. Strain the liquid from the pot and set it aside. Serve the Adobo chicken with cooked rice. Drizzle with sauce.