Comments on: Adobong Manok at Itlog sa Gata a la Marketman

By: Dinno

Dinno — Tue, 06 May 2014 18:34:28 +0000

Wow, I’ll try this recipe using native chicken.

By: Eva Mondragon

Eva Mondragon — Sun, 04 May 2014 04:57:25 +0000

NYC – Although I prefer using the whole cut-up chicken for adobo, I have also used chicken breasts only on several occasions. Each time, the adobo comes out moist and delicious. The sauce has enough consistency to adhere to the meat which prevents it from drying.

By: millet

millet — Fri, 02 May 2014 22:27:09 +0000

great plating, by the way, MM. proof that our “brown food” does not have to deconstructed and/or ornamented till kingdom come just to make it attractive.

By: NYCgurl

NYCgurl — Wed, 30 Apr 2014 17:08:00 +0000

do you think its okay if I use chicken breast without skin for this recipe? I want to use chicken breast (a healthy option) but afraid it will be dry and tasteless.

By: Connie C

Connie C — Wed, 30 Apr 2014 14:35:57 +0000

This dish has several variations in my household. On my one-meal-dish days, I’d throw in some string beans before I add the gata. And since I do not want an oily gata, I add the milk towards the end of the cooking turning off the heat once the dish boils.
Sometimes I omit the soy sauce and use shrimp bagoong or patis for seasoning instead.
Without the soy sauce, the adobo can be anemically pale and turmeric can give it a little color but I leave out the bay leaves.

I also find that the meat keeps moist if braised straight away without frying . Or I do the frying midway into the cooking while the chicken pieces are half done and still firm. Splattering is minimized if I drain most of the liquid leaving the chicken to fry in its own fat then putting the liquid back into the pan to finish the cooking after I drain off the extra fat.

By: Marketman

Marketman — Wed, 30 Apr 2014 13:44:16 +0000

Zerho, I have posts on monggo with gata, and we serve a version with lechon and gata at Zubuchon as well. :) K, salt primarily, bay leaves, peppercorns and a touch of sugar if you want a bit of sweetness. Footloose, I had the same reaction to that version in Cook’s Illustrated… I nearly wrote them a letter but let it slide…

By: Zerho

Zerho — Wed, 30 Apr 2014 10:18:51 +0000

Will definitely try this out! Gata and adobo are two of my favorite pinoy flavours.
Marketman you should try cooking mungo with gata, I think it would add the same richness described on this post.

By: k

Wed, 30 Apr 2014 07:20:59 +0000

What do you put in the chicken brine?

By: Botchok

Botchok — Wed, 30 Apr 2014 04:17:45 +0000

During my childhood days we used to have this almost every week because my grandpa is a “sabungero” , and this is the best way to cook those fighting roosters. Nowadays whenever we like to have this dish we try to find native chicken as it really taste better for me .

By: bakerwannabe

bakerwannabe — Wed, 30 Apr 2014 04:03:46 +0000

Footloose, this is indeed very similar. The unusual thing with ATK’s process is they start out by browning the chicken on a cold skillet without any fat or oil. MM, I could taste your adobo just looking at the pictures. It looks very scrumptious. I have to try this.