*Post this Video Everywhere and let's get Uncle Roger's Attention!* also check out our Food Network Adobo Review! th-cam.com/video/iI3bp4nD0hg/w-d-xo.html
As a Filipino, I approve of this chicken adobo. Yes, kikoman and lee kum kee are both available in my country and we use them as well for adobo. As for the spice, we usually add red or green chilis. I'm rooting for Chef James to get the Uncle title. Will pester Uncle Roger now...
@@ics18 I think chef James as a good cook is not afraid of fierce critics. And is proud of it. Therefore he is provoking Uncle Roger, because Uncle Roger is the most ruthless of them all.
Tbh I don't think Uncle Roger will react to Chef James video because CJ videos are more to correct the wrong or make things become better and to give a lesson. In another words, I'm trying to say CJ videos have very little mistakes for him to bash. Don't forget, Uncle Roger is a character that he thinks he knows the best, he's always right and always complains. Anyway hopefully maybe one, never say never.
Hi, I stumbled upon you through uncle roger reviews to rewatch the funny with some more serious commentary, but stayed for your knowledge and brilliant explanations. I really love your style, when you talk it's all straight to the point and no needless filler, full of basic cooking principles and general tips. I also love your grounded personality, not making things more exciting than what they are - cooking good food. I think your channel is truly underrated and you're definitely one of the top chefs on this platform. I surely will be trying out many of your recipes. All the best man!
Filipino here.. Good job, Chef! Adobo is the most flexible dish one can cook. You can always play with the recipe as long as your not as playful as the food network! ❤
What I really like about your videos is that no matter what dish you make, you always seem to understand and respect the food culture (and history) of the country of origin. Yes, substituting ingredients are necessary now and then, but you strive to get as close to the original as possible and the way you talk us through the making of the dish is interesting and very useful. Thank you!
My wife is a Filipina and we live in the Philippines, and she said the way you cooked your adobo is excellent. If she approves then I know you did well chef!
Let's be fair, you cook with feeling after you get used to the target amount, and the target amount is initially set by measuring. ...unless you're learning directly from a mother or grandmother or something and you have plenty of opportunities to see the target amounts without having to measure them.
I thought the same thing, but to be fair, he did do it as a recipe. So showing what the recipe calls for and how it turns out is good. But yeah, if you make this for yourself, just use feeling
This adobo is as textbook as it gets. I love how you honored the traditional recipe. Although the traditional recipe does not use sugar. Aside from that yes you can add chilis, since it compliments the saltiness of the dish and especially if you do add sugar you can also use honey if you like something different. Much love from the Philippines!
@@ChefJamesMakinson What is Filipino dark soy like? Because Malaysian dark soy tends to be sweet sweet while Chinese generally is not so when I saw you add sugar I assumed that it was to compensate for the lack in the Lee Kum Kee. However @Clueless_One098 's comment made me question my assumption.
While I agree that this is as textbook as it gets, I can't agree that it's the traditional recipe. This kind of Adobo is the modern version, cooked in almost all households. The real traditional adobo uses rock salt, a helluva lot more garlic, cane/coconut vinegar, and tons of pork lard. Adobo sa puti (White adobo) or Adobong matanda (Old people's adobo) as they call it. But hey! It's adobo! None of them wrong, all of them correct, and the best is obviously the one made by our own Moms 😍
@@calmeilles At least in my family, I've never seen anyone use dark soy before. I always assumed dark soy is sweeter. In our household, we add brown sugar. Other than that, recipe is basically the same. Although I don't like to use chicken (unless it's chicken wings. so good). Always pork belly, for me, when I make it.
I will tell uncle roger about this, but you are a brave man. Every Filipina mother makes the best adobo and there are as many variations as there are mothers. Your adobo is so soysal with nicely jointed manok (chicken). Most chicken in the Philippines is cut like Edward Scissorhands would and there are shards of bone,. The measuring spoons and corn starch slurry and western additions, just get the sauce sticky with time. But the smell of adobo cooking is a taste of hom
😂😂 I remade Jamie's paella living in Barcelona and so far nothing haha I'm there are bone shards in it when you order, I have to check all the meat here as sometimes you do get bone shards in the ground meat as well. In the US there would be so many lawsuits hahaha
When I order goat dishes in most Indian or Jamaican restaurants I’ve been to here in the USA, it’s as if they have put a skinned and gutted goat in the freezer, frozen it, and cut it into random chunks with a bandsaw…
I like how in the end you try it and even though you like it you also point what is lacking in your opinion. The only thing you see nowadays is people tasting their food and praising it. As always, amazing job😊
Yeah, being a little critical of one’s own work is a sign of a good professional. You understand your work, know what it’s supposed to be and what compromises you made.
Yeah, like Jack telling us how juicy and tender his chicken was while the blood oozed out, or Jamie doing the old switcheroo with the steak he made that went from being partially seared with griddle marks showing, to suddenly having a perfectly even crust. To be fair, at least Jamie had the good sense to realise he'd messed up and edited his video to show the properly cooked steak. It didn't seem to occur to Jack when the cut into the chicken and the blood came oozing out to maybe stick it back in the oven until it was properly cooked and edit the video so we didn't get to see the blood fest.
I'm not so intimidated now. I need to add to my vinegar stash I guess. At least I stopped buying it by the quart. Though I do have a gallon of white wine vinegar. I think I had great aspirations of being the pickled red onion queen when ordering that.
Love your no-nonsense approach to cooking, very professional! I think you do a great job to make sure what you do is thematically appropriate and actually in service to the food that you're making rather than being unnecessarily fancy like other cooking videos online.
it's great you added water, ive seen a lot of video trying to cook it and they don't put water at all, when the liquid reduces, it will be too salty, thus it's important to add water so you don't overwhelm the chicken taste with the sauce
You got the Filipinos, and Asians in general coming!! I’ll be a tad critical, but I’m so happy to see how you do it!? Hmm how will you do? Also I tend to use white vinegar, but you got a good one!!
i tried making this before. apple cider vinegar also works! the recipe i used called for coconut vinegar but i have never in my life saw that anywhere. i did have to do a lot of substitutions due to soy allergy though. surprisingly enough coconut aminos and fish sauce work well as soy sauce replacement.
A Filipino here. Truth be told, the adobo is one of the most versatile and flexible recipes in the Philippines. It can have thick sauce, while on some other regions of the Philippines its dry, some add bay leaves, while others don't. It not only uses chicken but can also be pork, beef, Liver, etc. The only thing that seems amiss to me is the sugar, most of us don't add or use it in cooking adobo. But we do love sweet spaghetti.
I dont use sugar on my adobo too... If I do, (I dont recall that I ever did) it would be akin to Philippine beef steak. Even beef steak, I barely use sugar. I only recall using sugar once on beef steak.
@@Trikipum fun fact, but the "real" adobo would be the chicken. I'm a Filipino who has cooked this thousands of times. You can use pork or beef or even string beans but they are just alternate versions of it showing how flexible it can be. The marinade, we just dont mind it at all, coz we're already expert at it, it comes natural like breathing. Making a new version of adobo, now that is what makes it dynamic.
I love how you cook with such logic. Unfortunately thats rare now days. Everyone thinks you must follow a recipe to the exact letter but sometimes you are unable to. Another great video! Hope you have a lovely day🙂
Filipino here. I want to say that you have a great recipe chef! You can add Siling Labuyo "red chilis" (1-3 pcs depends on preference) while you are boiling / simmering. :-)
As a Filipino you’ve done a lot of justice better than most cooking shows from food network have done! It looks delicious James and you’re getting that uncle title soon
I'm American, but I lived in the Philippines for a couple of years, so I had quite a bit of adobo. One time a friend made adobo with coconut milk, and that was a revelation to me. To this day, when my (caucasian) wife makes adobo, she makes the variation with coconut milk.
Glad to see a dish from my country represented elegantly and professionally. Since this is a very versatile and easy dish to make, there are tons of variations including one with bird eye chili while the common homecooked version is the version where the homecook just tosses everything (forget searing or marinating) in one pot and cover the ingredients with enough liquid then intends to stew it for an hour while doing other household chores like laundry. Forgetting the adobo on the stove for 2 hours and coming back to a very tender but flavorful chicken thigh is a common occurrence. Edit: Forgot to comment about the recipe and technique itself. This is as authentic as you can get to base Filipino adobo soy sauce availability aside. Congrats Chef! My family cannot handle spicy food so my adobo is almost always the same as yours but I add chili oil on my portion instead.
I made quite a lot of different adobos, but the adobo sa gata (coconut milk version) with pork belly is my favorite! I add coconut sugar or unrefined sugar 😊
I make mine a bit different from the Filipino restaurants around us. I found there was more variation with adobo in the Philippines, but here in Canada, all the adobo seems to be the same in the different restaurants. Mine is a bit more soupy (I do reduce it, but I don’t use a cornstarch slurry…I may one day if I didn’t have enough time) since I like having enough to cover my rice up. I use equal parts soy sauce, vinegar, and water with the usual chicken, garlic, bay leaf, and peppercorns. I may or may not add sugar. I also like veggies and spice so I throw a lot of whole jalapeños and cremini mushrooms and let it soften….sometimes I add onions. It reminds me of adobong kangkong (water spinach/Chinese spinach/swamp cabbage) with the more watery consistency and the veggies. If I don’t have jalapeños, I usually have Thai chilies I keep in the freezer than I chop up and throw in as a garnish. I may adobo bok choy one of these days; I haven’t tried it yet. I feel like regular spinach won’t work since it’s very limp compared to real kangkong…it’ll probably disintegrate too much into the dish. Really, I just “adobo” what I like to eat!
Hi! Im a Filipino and if you dont mind me sharing some tips 1. Some..... Not all put a little bit of acidity, our local calamansi, or if not available you can put lemon on the marinade 2. Usually, we marinate it overnight. Gives more flavor and color 3. Before frying the chicken we fry garlic chips which we add in the end before serving ( in our family its a must) 4. You can also add hard-boiled egg at the last 5 mins of simmering so the egg also has the flavor of the sauce ( this is debatable since they said this style is of chinese style adobo) 5. It depends on your region and household, some like it really saucy so we can put it on top of the rice, while others, simmer it more until it becomes drier and locals call it adobong tuyo or dried adobo. 5. Depending on the region there is adobong tuyo, manok (chicken), baboy ( pork), mix of chicken and pork, adobo SA gata (no soy sauce but with coconut milk and papayas) adobo SA puti ( again no soy sauce instead they use salt) adobong intsik ( with the eggs) and a lot more.... Since there is over 7,000 islands in the Philippines, so theres a lot of varieties of adobo. There is no right or wrong way to cook it. Really depends on the province where you come from and the household. Hope this will help, enjoy!
@@linjea8503 Pardon? Actually, Adobo varies in different locations here in the Philippines. But if you're referring to a straightforward way of cooking, you don't need to marinate the chicken. Just saute the chicken then put rest of the ingredients.
Checked with my Filipino mother-in-law, she confirms this recipe is ✅ and authentic. She doesn't thicken the sauce and doesn't use bay leaf, and does add a couple of sliced Thai chilis. As another comment said, everyone's mother makes it different 😁
I love that the receipe is simple..the steps are easy to follow..unlike other videos that tends to over complicates things...as a Filipino...this Adobo is approved😊..good job Chef!!!
I prefer pork adobo, but now I'm really tempted to try chicken. I always marinate everything at least overnight. It helps me actually get things done. I have ADD and mild autism and I don't do well with cooking, but I find if I split the jobs up and do them over a couple of days, or even over a day, it helps a lot to actually finish things. Knowing to prep things beforehand has been so helpful. If I've learned nothing else from watching all those cooking shows, I'm glad that was the one thing.
I like how you explain all the steps well. I will be making this perhaps later in the week. BTW, I loved your lasagna recipe. I usually use pre-shredded mozzarella but used fresh one like you did and it was amazing.
I'm totally on your side with 99% of what you say and show to us, I hope Uncle Roger wants to collaborate in some way in the future. But I just want to add: If I was him and someone was using me in the thumbnail in this way, making it look like it was my video, I would get a bit angry. Not so say it makes you it look a bit desperate for attention, which might scare him off as well. I'm sure he already knows about you anyway. Hope he will be interested soon 😊
Great adobo chef! And hey, cornstarch is a good technique i learned from my mom to thicken any saucy dish. Kikkoman and lee kum kee are more than fine, Filipinos will just tease you that you made a “rich family” style adobo (coz those brands are hella expensive here 😂). We do add some red chillies to our adobo sometimes, for a little kick. And since most people i know don’t have much time to marinate meat, chopping it smaller really helps. And it is a universal truth that day-old adobo tastes way better. 😊
Magaling (very good)! My husband cooked it last night while the storm was raging. Filipino ingredients -CHECK! Filipino local vinegar double CHECK! I agree Filipino adobo is not hard and you nailed it chef. It is not a fusion and not your own version. It's basically our own adobo. In all honesty, there's different ways to cook it for every province or even every family. The secret is the ingredients. It taste the same if you use vinegar plus the rest of your ingredients. We can saute every single thing or just boil till it is dry or some like it a bit saucy but never soupy. You just did my shortcut way of cooking adobo #3 chef! You are UNCLe for me. Ffffuiyoh!
Filipino here, just an fyi, kikkoman vs cheap pinoy soy sauce hits different, but still acceptable In common households we dont keep light and dark soy sauce, there is only 1 kind of soy sauce (usually silver swan, select, datu puti, marca pinya) middle class and higher class peeps do keep light and dark soy sauce About the bay leaves you can just keep it longer in the simmer, some households take it out, some don't
I like your easy step-by-step instructions - very easy to follow. Thank you 👍 Would have liked the amounts to make the cornstarch slurry though Looks yummy - well done! 👏
I must try this! Regarding spice, I find it tricky to gauge heat for other diners, so my compromise is to cook food with “warm” spices (cumin, coriander,…) and to have a bottle of hot sauce on the table for those who like a bit of heat. I grew my own hot peppers and fermented them with some carrot to make my own hot sauce. One small batch lasts me a long time!
This looks great Chef James. The only thing Uncle Roger might criticize you is using brown sugar instead of Palm Sugar. But of course not everywhere you can find Palm Sugar. Other than that, that looks delicious.
You should have put green chillies if you wanted to. It's not uncommon here in the Philippines to add chili. Add ons vary depending on the household and even the region. Some put pineapple, boiled eggs or coconut milk. Anyway, great job!
I like to soak whole pepper corns in brandy for several days in the refrigerator, the burst of flavor is lovely. As for the chicken you use, I must have crispy skin. Something about soft skin turns me off. Wonderful and simple recipe. I will try this soon.
Sure there are many ways to cook adobo however, the Filipino style is more on sangkutsa or salcochar in spanish or parcooking in english. Where instead of marinating the chicken you saute the garlic first until a little golden brown and then you put the chicken and cook it in its own oil (with the black pepper and bay leaves) before putting soy sauce. Once chicken is already covered in soy sauce put in a little water and allow it to boil until almost dry then you put in vinegar last but don't mix it just yet, let it boil for a minute or two then do the mixing. (the putting of vinegar is where we use feelings or tantsahan in tagalog). Just recently i tried to do some experimentation and adding butter at the end really put the dish to the next level. Thank you, I already subscribed to your channel and really enjoying it.
No need to use cornstarch slurry just boil the heck it will thicken for sure or better yet add more chicken wing with tips and all the collagen on that part will thicken the sauce plus it gives more chicken flavor
I use Kikkoman too as its available in my local supermarket in Melbourne. Sometimes I substitute malt vinegar for white. I appreciate you keeping it authentic unlike some chefs.
Love your stuff, Chef James. One thing though, just a personal taste that I think adds a bit more depth to it. After the sear, when you add your marinade, before you add more water, cook it on low until the marinade evaporates and starts to burn, I do it in a pressure cooker so it holds longer without burning on a higher temp. After that, most if not all of the acetic acid has evaporated so it leaves no sour taste while leaving an amazing flavor. From there you can deglaze with more vinegar to adjust the taste as you like then adding water as needed (I usually go the saucy route so about a cup is good) before bringing it back up to a boil for a few minutes, leaving the protein tender and a fresh taste from the vinegar and deeper flavor from the almost burnt soy and sugars.
Might be the actual best ever Bday gift matey, so thank you!!! 😊🎉 Also am really hoping that Uncle roger will react to this, you deserve his recognition on a future video of his mate!!! 😉🔥😎
I am a Filipina and loves adobo, your chicken adobo is actually fire!!! And you're right as well the lacking sometimes is the spiciness. Me.. i am always put one or two chillies by the end of cooking. i didn't cook through chillies as somehow my grand kids doesn't like adobo with chillies. so, i tend to separate some without chillies and with chillies. Well done!!! Thanks for cooking the right adobo with the right ingredients!! keep it up!!!
THAT. IS. A. PERFECTION James. Im happy you are doing recipes again. its exactly how i do my adobo. I can taste the soy in my mouth when you did the taste test in the end. And yes. i usually add chili pepper flakes or fresh green chilies as my last ingredient and cook for another 2min before serving/plating
I'm surprised you haven't already applied for an Uncle title. Those things are surprisingly valuable. Not what you'd think when you get told it's something a comedian thought up for a character. However it goes, I'm rooting for you.
You can also add coconut milk to make the sauce savory... or add up hard boiled eggs... or chunks of fried potatoes... or even malt beer and chunks of ripe pineapple in the searing process.
*Post this Video Everywhere and let's get Uncle Roger's Attention!* also check out our Food Network Adobo Review! th-cam.com/video/iI3bp4nD0hg/w-d-xo.html
This is Adorabolobo :D
you make ancestors cry 😉
Clout chasing is not a good look
Done that already.
As a Filipino, I approve of this chicken adobo. Yes, kikoman and lee kum kee are both available in my country and we use them as well for adobo. As for the spice, we usually add red or green chilis. I'm rooting for Chef James to get the Uncle title. Will pester Uncle Roger now...
Filipino here 🇵🇭
1 minute in and already saw Datu Puti and Kikkoman, you even mentioned Silver Swan
Thank you for making us feel proud Chef James
😉 not a problem!
@@ChefJamesMakinson That adobo looks good, you definitely got the cooking right sir. Our ancestors crying in tears of joy now
@@ChefJamesMakinson you're doing the great job, i think even Jamie Olive Oil and Uncle Roger will go:"YAY-YEAH!!!!"
The funniest part is the little smile when he says Datu Pitu... You know he's been in Spain for a while, don't you?
someone knowing international brands makes you proud? what level of capitalism is this
Not giving up and figting for Uncle Rogers attention for that uncle title ;)
haha nope! ;)
@@ChefJamesMakinson What if your subscribers call you Uncle James? I know we don't have 9 million subscribers, but ... lol
@@ics18 I think chef James as a good cook is not afraid of fierce critics. And is proud of it. Therefore he is provoking Uncle Roger, because Uncle Roger is the most ruthless of them all.
Tbh I don't think Uncle Roger will react to Chef James video because CJ videos are more to correct the wrong or make things become better and to give a lesson. In another words, I'm trying to say CJ videos have very little mistakes for him to bash. Don't forget, Uncle Roger is a character that he thinks he knows the best, he's always right and always complains. Anyway hopefully maybe one, never say never.
A chef, a master and also an uncle, just uncle Roger needs to get his ear pulled and watch this.
its not everyday i see a foreigner use the actual ingredients we filipinos use in cooking to make an authentic adobo. Good job chef!
Thank you!
Yes, it is. It’s extremely common. I’m one of said foreigners. That being said my wife is a Filipina so I know all the ingredients 😅
Add some onions next time chef!!! But I think your adobo still taste good thumbs chef
You don't need Nigel for approval since he's not a Filipino. We Filipinos however approve your adobo!
Thank you!
@@ChefJamesMakinson we cc an call you now Tito James cause it's the Filipino way
Tito (Uncle) James!
FACTS!
Hi, I stumbled upon you through uncle roger reviews to rewatch the funny with some more serious commentary, but stayed for your knowledge and brilliant explanations. I really love your style, when you talk it's all straight to the point and no needless filler, full of basic cooking principles and general tips. I also love your grounded personality, not making things more exciting than what they are - cooking good food. I think your channel is truly underrated and you're definitely one of the top chefs on this platform. I surely will be trying out many of your recipes. All the best man!
Yep, same here
thank you so much!!
Filipino here.. Good job, Chef! Adobo is the most flexible dish one can cook. You can always play with the recipe as long as your not as playful as the food network! ❤
This is the first time someone explained the garlic and bay leaf sizes. Very nice instructional video!
Thank you!
@@ChefJamesMakinson you have done it nice
Never such a thing as too much garlic. Don't be afraid of garlic :)
What I really like about your videos is that no matter what dish you make, you always seem to understand and respect the food culture (and history) of the country of origin. Yes, substituting ingredients are necessary now and then, but you strive to get as close to the original as possible and the way you talk us through the making of the dish is interesting and very useful. Thank you!
I try to as I have worked in a lot of places
I worked with many people from the Philippines and chicken adobo really varies from household to household and everyone's mom makes the best adobo.
Exclude the sugar.
We don't add sugar in our adobo in Samar also
@@genelovely7340i like my sauce thick 😂
My wife is a Filipina and we live in the Philippines, and she said the way you cooked your adobo is excellent. If she approves then I know you did well chef!
"Cook with feeling, we don't measure ingredients" I can already hear it
🤣🤣🤣
I had exactly the same thought!
‘cHEf jAMes uSe feelINGGGGG USe FEELINGGGGG nO nEeD mEAsurINg’ uncle Roger
Let's be fair, you cook with feeling after you get used to the target amount, and the target amount is initially set by measuring.
...unless you're learning directly from a mother or grandmother or something and you have plenty of opportunities to see the target amounts without having to measure them.
I thought the same thing, but to be fair, he did do it as a recipe. So showing what the recipe calls for and how it turns out is good.
But yeah, if you make this for yourself, just use feeling
This adobo is as textbook as it gets. I love how you honored the traditional recipe. Although the traditional recipe does not use sugar. Aside from that yes you can add chilis, since it compliments the saltiness of the dish and especially if you do add sugar you can also use honey if you like something different. Much love from the Philippines!
Thank you! :)
@@ChefJamesMakinson What is Filipino dark soy like? Because Malaysian dark soy tends to be sweet sweet while Chinese generally is not so when I saw you add sugar I assumed that it was to compensate for the lack in the Lee Kum Kee. However @Clueless_One098 's comment made me question my assumption.
While I agree that this is as textbook as it gets, I can't agree that it's the traditional recipe. This kind of Adobo is the modern version, cooked in almost all households. The real traditional adobo uses rock salt, a helluva lot more garlic, cane/coconut vinegar, and tons of pork lard. Adobo sa puti (White adobo) or Adobong matanda (Old people's adobo) as they call it. But hey! It's adobo! None of them wrong, all of them correct, and the best is obviously the one made by our own Moms 😍
@@calmeilles At least in my family, I've never seen anyone use dark soy before. I always assumed dark soy is sweeter. In our household, we add brown sugar. Other than that, recipe is basically the same. Although I don't like to use chicken (unless it's chicken wings. so good). Always pork belly, for me, when I make it.
3:33 .... you know that moment you can HEAR how sharp a knife is?
😂😂😂 it is sharp!
I will tell uncle roger about this, but you are a brave man. Every Filipina mother makes the best adobo and there are as many variations as there are mothers. Your adobo is so soysal with nicely jointed manok (chicken). Most chicken in the Philippines is cut like Edward Scissorhands would and there are shards of bone,. The measuring spoons and corn starch slurry and western additions, just get the sauce sticky with time. But the smell of adobo cooking is a taste of hom
😂😂 I remade Jamie's paella living in Barcelona and so far nothing haha I'm there are bone shards in it when you order, I have to check all the meat here as sometimes you do get bone shards in the ground meat as well. In the US there would be so many lawsuits hahaha
When I order goat dishes in most Indian or Jamaican restaurants I’ve been to here in the USA, it’s as if they have put a skinned and gutted goat in the freezer, frozen it, and cut it into random chunks with a bandsaw…
Who is uncle roger? Hes not even a filipino so why would we need the approval of his.
@@cristiano7ronaldoTHEGOATthat honestly bothered me when I first heard about him too. I find him entertaining nowadays but it still weirds me out.
I like how in the end you try it and even though you like it you also point what is lacking in your opinion. The only thing you see nowadays is people tasting their food and praising it.
As always, amazing job😊
Yeah, being a little critical of one’s own work is a sign of a good professional. You understand your work, know what it’s supposed to be and what compromises you made.
Yeah, like Jack telling us how juicy and tender his chicken was while the blood oozed out, or Jamie doing the old switcheroo with the steak he made that went from being partially seared with griddle marks showing, to suddenly having a perfectly even crust.
To be fair, at least Jamie had the good sense to realise he'd messed up and edited his video to show the properly cooked steak. It didn't seem to occur to Jack when the cut into the chicken and the blood came oozing out to maybe stick it back in the oven until it was properly cooked and edit the video so we didn't get to see the blood fest.
I'm never happy haha 😉
I'm not so intimidated now. I need to add to my vinegar stash I guess. At least I stopped buying it by the quart. Though I do have a gallon of white wine vinegar. I think I had great aspirations of being the pickled red onion queen when ordering that.
Filipino Chef here. I'm not gonna say much. All I wanna say is, you're invited to the fiesta.
🤣🤣 Thank you!
Brit here, I love new ways to cook chicken, so I will give this a go at the weekend
Enjoyitscertainlyaclasicandafavorite
I DEFINITELY need to try this recipe. I have some Filipino friends and I alway enjoy the adobo they make.
if you do let me know!
@@ChefJamesMakinson will do Chef!
Love your no-nonsense approach to cooking, very professional! I think you do a great job to make sure what you do is thematically appropriate and actually in service to the food that you're making rather than being unnecessarily fancy like other cooking videos online.
Thank you! I don't like to much talk as it should be how to make the recipe
1:34 throwing in that Cowboy Kent clip. Aahaha
🤣🤣🤣
it's great you added water, ive seen a lot of video trying to cook it and they don't put water at all, when the liquid reduces, it will be too salty, thus it's important to add water so you don't overwhelm the chicken taste with the sauce
You got the Filipinos, and Asians in general coming!! I’ll be a tad critical, but I’m so happy to see how you do it!? Hmm how will you do? Also I tend to use white vinegar, but you got a good one!!
haha I hope so! I tried to get another type but its all I could get on short notice
i tried making this before. apple cider vinegar also works! the recipe i used called for coconut vinegar but i have never in my life saw that anywhere.
i did have to do a lot of substitutions due to soy allergy though. surprisingly enough coconut aminos and fish sauce work well as soy sauce replacement.
Yes, u can use coconut vinegar and for soy sauce substitute, u can also use salt as it is the traditional one before we used soy sauce.
Hi James. Thank you very much fir showcasing our Adobo. We love to add crispy garlic garnishing which adds crunch and elevate the flavors.
Thanks for the tip! :) I should try that next time!
A Filipino here. Truth be told, the adobo is one of the most versatile and flexible recipes in the Philippines. It can have thick sauce, while on some other regions of the Philippines its dry, some add bay leaves, while others don't. It not only uses chicken but can also be pork, beef, Liver, etc. The only thing that seems amiss to me is the sugar, most of us don't add or use it in cooking adobo. But we do love sweet spaghetti.
I dont use sugar on my adobo too... If I do, (I dont recall that I ever did) it would be akin to Philippine beef steak. Even beef steak, I barely use sugar. I only recall using sugar once on beef steak.
I use sugar on my Adobo. Kids just love little sweet-salty Adobo.
You realize the "adobo" is actually the sauce that is used, not the chicken or whatever meat you use....
@@Trikipum You forgot that it is also the dish. The sauce is just small part of a much, much bigger picture which is the Adobo dish.
@@Trikipum fun fact, but the "real" adobo would be the chicken. I'm a Filipino who has cooked this thousands of times. You can use pork or beef or even string beans but they are just alternate versions of it showing how flexible it can be. The marinade, we just dont mind it at all, coz we're already expert at it, it comes natural like breathing. Making a new version of adobo, now that is what makes it dynamic.
simple straight and correct this is adobo and it looks delicious
I love how you cook with such logic. Unfortunately thats rare now days. Everyone thinks you must follow a recipe to the exact letter but sometimes you are unable to.
Another great video! Hope you have a lovely day🙂
Thank you! I hope you have a great week!
Seems like a fun recipe to try with friends, thanks. :D Rooting for your Uncle Title. ^^
yes it is and easy to make!
I’ve always vaguely wondered what an adobo was and now I know . Thanks.
Filipino here. I want to say that you have a great recipe chef!
You can add Siling Labuyo "red chilis" (1-3 pcs depends on preference) while you are boiling / simmering. :-)
Thanks for the tip! :) I added some for dinner
Filipino here! Thank you for appreciating our culture dishes. Looks delicious, Chef James!
Thank you too!
Very nice recipe. Was wondering what I should make for dinner tonight, but now I know.
As a Filipino you’ve done a lot of justice better than most cooking shows from food network have done! It looks delicious James and you’re getting that uncle title soon
Thank you so much! now get to get more views for Uncle Roger to react!
Great, not just cooking but also explaining. Super thanks.
you are welcome!
I'm American, but I lived in the Philippines for a couple of years, so I had quite a bit of adobo. One time a friend made adobo with coconut milk, and that was a revelation to me. To this day, when my (caucasian) wife makes adobo, she makes the variation with coconut milk.
Another great video James! Love that you are focusing on cuisine not in your main area of expertise.
I am trying to do other things! :)
@@ChefJamesMakinson Please do! Your videos help relieve stress
Such a clear video, easy to follow and make. I will try it myself. Thanks James!
Glad it was helpful!
Glad to see a dish from my country represented elegantly and professionally. Since this is a very versatile and easy dish to make, there are tons of variations including one with bird eye chili while the common homecooked version is the version where the homecook just tosses everything (forget searing or marinating) in one pot and cover the ingredients with enough liquid then intends to stew it for an hour while doing other household chores like laundry. Forgetting the adobo on the stove for 2 hours and coming back to a very tender but flavorful chicken thigh is a common occurrence.
Edit: Forgot to comment about the recipe and technique itself. This is as authentic as you can get to base Filipino adobo soy sauce availability aside. Congrats Chef! My family cannot handle spicy food so my adobo is almost always the same as yours but I add chili oil on my portion instead.
Just so long as you don't add chili JAM to the recipe, right?
@@bscar There's rendition and variation, and there's abomination and transgression.
That jam is classified as food culture terrorism.
@@thenameless422 Violations of the Geneva Convention that even North Korea and Hamas would deem cruel and unusual punishment.
I made quite a lot of different adobos, but the adobo sa gata (coconut milk version) with pork belly is my favorite! I add coconut sugar or unrefined sugar 😊
I make mine a bit different from the Filipino restaurants around us. I found there was more variation with adobo in the Philippines, but here in Canada, all the adobo seems to be the same in the different restaurants.
Mine is a bit more soupy (I do reduce it, but I don’t use a cornstarch slurry…I may one day if I didn’t have enough time) since I like having enough to cover my rice up. I use equal parts soy sauce, vinegar, and water with the usual chicken, garlic, bay leaf, and peppercorns. I may or may not add sugar. I also like veggies and spice so I throw a lot of whole jalapeños and cremini mushrooms and let it soften….sometimes I add onions. It reminds me of adobong kangkong (water spinach/Chinese spinach/swamp cabbage) with the more watery consistency and the veggies. If I don’t have jalapeños, I usually have Thai chilies I keep in the freezer than I chop up and throw in as a garnish.
I may adobo bok choy one of these days; I haven’t tried it yet. I feel like regular spinach won’t work since it’s very limp compared to real kangkong…it’ll probably disintegrate too much into the dish.
Really, I just “adobo” what I like to eat!
That looked really good.. I hope Uncle Roger sees this video.
Thanks for sharing
I'm Filipina. This is exactly how I would do it if I want to thicken the sauce, using corn starch slurry. You did everything on point. Well done!
Never had Adobo, but that looks absolutely phenomenal!
it was good!
@@ChefJamesMakinson I'm not gonna lie, you are tempting me to order some. Even though I have some food made.
Hi! Im a Filipino and if you dont mind me sharing some tips
1. Some..... Not all put a little bit of acidity, our local calamansi, or if not available you can put lemon on the marinade
2. Usually, we marinate it overnight. Gives more flavor and color
3. Before frying the chicken we fry garlic chips which we add in the end before serving ( in our family its a must)
4. You can also add hard-boiled egg at the last 5 mins of simmering so the egg also has the flavor of the sauce ( this is debatable since they said this style is of chinese style adobo)
5. It depends on your region and household, some like it really saucy so we can put it on top of the rice, while others, simmer it more until it becomes drier and locals call it adobong tuyo or dried adobo.
5. Depending on the region there is adobong tuyo, manok (chicken), baboy ( pork), mix of chicken and pork, adobo SA gata (no soy sauce but with coconut milk and papayas) adobo SA puti ( again no soy sauce instead they use salt) adobong intsik ( with the eggs) and a lot more....
Since there is over 7,000 islands in the Philippines, so theres a lot of varieties of adobo. There is no right or wrong way to cook it. Really depends on the province where you come from and the household.
Hope this will help, enjoy!
Thank you so much!! :)
@@ChefJamesMakinson your welcome! Again, enjoy!
In my opinion, you can add a citrus while marinating, like putting some calamansi. Also, you can add red chillies to spice it during cooking.
That is not adobo anymore. Adobo is straightforward recipe
@@linjea8503 Pardon? Actually, Adobo varies in different locations here in the Philippines. But if you're referring to a straightforward way of cooking, you don't need to marinate the chicken. Just saute the chicken then put rest of the ingredients.
2:30 yeah you should say that to jamie oliver and to most of the celebrity chefs haha
Checked with my Filipino mother-in-law, she confirms this recipe is ✅ and authentic.
She doesn't thicken the sauce and doesn't use bay leaf, and does add a couple of sliced Thai chilis. As another comment said, everyone's mother makes it different 😁
this cooking demo is so French, searing, braising, and thickening, it's transitional art.
Hoping to see Uncle Roger and Uncle James do collab with all dishes you reviewed. Cannot wait for that to happen.
neither can I! haha
@@ChefJamesMakinson Already sent message to Uncle Roger via facebook. Now I am just waiting for Uncle Roger to review it.
I love that the receipe is simple..the steps are easy to follow..unlike other videos that tends to over complicates things...as a Filipino...this Adobo is approved😊..good job Chef!!!
Hmm, wife is from the Philippines, might try making this as a surprise one day 😁
let me know if you do!
@@ChefJamesMakinson I will, just waiting for the "#"#¤ Swedish politicians to approve her, but yea I will post if I try it and see what she thinks :)
enjoy watching you cook...solid recipe! cheers James.
Hello chef james im a big fan. Im also a chef here right now in the city of bahrain . You make us proud chef more.video thank u
Thank you so much!! I try to do good!
That looks so yummy! I think I can tackle that recipe! Thanks James! Great video. I love watching you cook.
You can do it! it is a very easy dish to make!
Yay. Been looking forward to this. Thanks, chef.
I'm glad to hear that!!
I prefer pork adobo, but now I'm really tempted to try chicken. I always marinate everything at least overnight. It helps me actually get things done. I have ADD and mild autism and I don't do well with cooking, but I find if I split the jobs up and do them over a couple of days, or even over a day, it helps a lot to actually finish things. Knowing to prep things beforehand has been so helpful. If I've learned nothing else from watching all those cooking shows, I'm glad that was the one thing.
Great vid, thanks James!
Glad you liked it!
Hey James, thanks for inspiring tonight's family dinner, everyone loved it! :)
😉 I'm glad to hear!
Yeah!!! As a filipino home cook, silver swan, datu puti or kikoman it's OK just use feeling only to make it delicious hahaha
Approved!!!
thank you!! :)
Looks really good. Great job, chef
Thanks so much!
Love your content! Thanks For this ❤❤❤❤
You are so welcome!
@@ChefJamesMakinson 🫡🫡
I like how you explain all the steps well. I will be making this perhaps later in the week. BTW, I loved your lasagna recipe. I usually use pre-shredded mozzarella but used fresh one like you did and it was amazing.
4:02 “…feel free to make this recipe how you want”. (Jamie Oliver has entered the chat)
"What I like to add to my adobo, to give it a bit of punch, a bit of sweetness, is a few tablespoons of delicious mango chutney"
@@limon16025 Gnarly!
hmm@@limon16025what about the chilli jam 🤔🧐
😂😂😂
I'm totally on your side with 99% of what you say and show to us, I hope Uncle Roger wants to collaborate in some way in the future. But I just want to add: If I was him and someone was using me in the thumbnail in this way, making it look like it was my video, I would get a bit angry. Not so say it makes you it look a bit desperate for attention, which might scare him off as well. I'm sure he already knows about you anyway. Hope he will be interested soon 😊
yes he does, and I don't want too anger him, but we will see
Chicken adobo! esa si que no me la esperaba ❤ y que buena pinta que tiene al final 😊
Hi chef! It's better if you crush the garlic than slice them. Just a tip from a filipino!
Great adobo chef! And hey, cornstarch is a good technique i learned from my mom to thicken any saucy dish. Kikkoman and lee kum kee are more than fine, Filipinos will just tease you that you made a “rich family” style adobo (coz those brands are hella expensive here 😂).
We do add some red chillies to our adobo sometimes, for a little kick. And since most people i know don’t have much time to marinate meat, chopping it smaller really helps. And it is a universal truth that day-old adobo tastes way better. 😊
Thank you!!
Magaling (very good)! My husband cooked it last night while the storm was raging. Filipino ingredients -CHECK! Filipino local vinegar double CHECK! I agree Filipino adobo is not hard and you nailed it chef. It is not a fusion and not your own version. It's basically our own adobo. In all honesty, there's different ways to cook it for every province or even every family. The secret is the ingredients. It taste the same if you use vinegar plus the rest of your ingredients. We can saute every single thing or just boil till it is dry or some like it a bit saucy but never soupy. You just did my shortcut way of cooking adobo #3 chef! You are UNCLe for me. Ffffuiyoh!
Thank you so much! haha I will make more later on! :)
Filipino here, just an fyi, kikkoman vs cheap pinoy soy sauce hits different, but still acceptable
In common households we dont keep light and dark soy sauce, there is only 1 kind of soy sauce (usually silver swan, select, datu puti, marca pinya)
middle class and higher class peeps do keep light and dark soy sauce
About the bay leaves you can just keep it longer in the simmer, some households take it out, some don't
Thanks for sharing!
This works for me! Great technique and delivery.
Thank you!
I like your easy step-by-step instructions - very easy to follow. Thank you 👍
Would have liked the amounts to make the cornstarch slurry though
Looks yummy - well done! 👏
I just love how chef James is an absolute fan of uncle Roger’s lol
Can’t wait for a collab
I must try this!
Regarding spice, I find it tricky to gauge heat for other diners, so my compromise is to cook food with “warm” spices (cumin, coriander,…) and to have a bottle of hot sauce on the table for those who like a bit of heat.
I grew my own hot peppers and fermented them with some carrot to make my own hot sauce. One small batch lasts me a long time!
yes and it very easy to make without the camera haha if you make it, please let me know how you like it!
This looks great Chef James. The only thing Uncle Roger might criticize you is using brown sugar instead of Palm Sugar. But of course not everywhere you can find Palm Sugar. Other than that, that looks delicious.
that was one ingredient that was not easy to get
Am a Filipino and I would not critic him using brown sugar.
You should have put green chillies if you wanted to. It's not uncommon here in the Philippines to add chili. Add ons vary depending on the household and even the region. Some put pineapple, boiled eggs or coconut milk. Anyway, great job!
Thanks for the tips!
Yayyyyy!!!! 🥰🥰🥰So glad you made this, Chef. Looks really good
Thank you 😋
It looks so delicious that I am saving the video to make next month for a weekend dinner idea
I'm glad to see u cook more.
I would not hold back with the garlic. Just go ham with it. Garlic is money
No really, this looks amazing chef james. Making my people proud
Looks great, I’m sharing this while my son is making something very similar!
I am filipino and i agree the way you cook looks so yummy. Bravo
I like to soak whole pepper corns in brandy for several days in the refrigerator, the burst of flavor is lovely. As for the chicken you use, I must have crispy skin. Something about soft skin turns me off. Wonderful and simple recipe. I will try this soon.
As a Filipino, you just need feelings when it comes to cooking Filipino dishes. But never the less, it's good
Sure there are many ways to cook adobo however, the Filipino style is more on sangkutsa or salcochar in spanish or parcooking in english. Where instead of marinating the chicken you saute the garlic first until a little golden brown and then you put the chicken and cook it in its own oil (with the black pepper and bay leaves) before putting soy sauce. Once chicken is already covered in soy sauce put in a little water and allow it to boil until almost dry then you put in vinegar last but don't mix it just yet, let it boil for a minute or two then do the mixing. (the putting of vinegar is where we use feelings or tantsahan in tagalog). Just recently i tried to do some experimentation and adding butter at the end really put the dish to the next level.
Thank you, I already subscribed to your channel and really enjoying it.
Thank you!
No need to use cornstarch slurry just boil the heck it will thicken for sure or better yet add more chicken wing with tips and all the collagen on that part will thicken the sauce plus it gives more chicken flavor
@5:50 - "a little bit of Oil... I will not say what type."
I think Uncle Roger will roast you on that one. 😅
I use Kikkoman too as its available in my local supermarket in Melbourne. Sometimes I substitute malt vinegar for white. I appreciate you keeping it authentic unlike some chefs.
as a Filipino.. we do have different versions of Adobo.. and we put Chilli when we want it spicy.. 😊
Thanks for sharing our recipe 😋 🇵🇭
I AM ANGKOL BERTO, PROUD FILIPINO!!!!!!!
AND YOUR COOKING, THE INGREDIENTS, I APPROVED
Thank you!
Love your stuff, Chef James.
One thing though, just a personal taste that I think adds a bit more depth to it.
After the sear, when you add your marinade, before you add more water, cook it on low until the marinade evaporates and starts to burn, I do it in a pressure cooker so it holds longer without burning on a higher temp. After that, most if not all of the acetic acid has evaporated so it leaves no sour taste while leaving an amazing flavor. From there you can deglaze with more vinegar to adjust the taste as you like then adding water as needed (I usually go the saucy route so about a cup is good) before bringing it back up to a boil for a few minutes, leaving the protein tender and a fresh taste from the vinegar and deeper flavor from the almost burnt soy and sugars.
I will keep it in mind for next time!
Might be the actual best ever Bday gift matey, so thank you!!! 😊🎉
Also am really hoping that Uncle roger will react to this, you deserve his recognition on a future video of his mate!!! 😉🔥😎
I am a Filipina and loves adobo, your chicken adobo is actually fire!!! And you're right as well the lacking sometimes is the spiciness. Me.. i am always put one or two chillies by the end of cooking. i didn't cook through chillies as somehow my grand kids doesn't like adobo with chillies. so, i tend to separate some without chillies and with chillies. Well done!!! Thanks for cooking the right adobo with the right ingredients!! keep it up!!!
I added some chili before dinner hahaha it needed a bit of heat! :)
THAT. IS. A. PERFECTION James. Im happy you are doing recipes again. its exactly how i do my adobo. I can taste the soy in my mouth when you did the taste test in the end. And yes. i usually add chili pepper flakes or fresh green chilies as my last ingredient and cook for another 2min before serving/plating
As a Filipino, I approved of your adobo...well done👏👏👏.
Thank you! 😃
This is one the right ways to cook adobo. Overcomplicating only makes it taste bad. As a Filipino myself, i approve.
good to know!! :)
I'm surprised you haven't already applied for an Uncle title. Those things are surprisingly valuable. Not what you'd think when you get told it's something a comedian thought up for a character. However it goes, I'm rooting for you.
Strangely I made this last night, almost exactly but used coconut milk instead of water and no sugar. Thanks for your recipe, I'll try that next time!
You can also add coconut milk to make the sauce savory... or add up hard boiled eggs... or chunks of fried potatoes... or even malt beer and chunks of ripe pineapple in the searing process.
Well that's dinner this Saturday sorted. This will be going in the marinade on Friday night. Looks DELICIOUS.