FILIPINO ADOBO AND GINGER RICE

CHICKEN OR PORK ADOBO WITH COCONUT MILK

1 Whole Chicken (skinned and cut into pieces, be sure to trim off excess fat), or a pound of cubed pork  
1-Cup Soy Sauce  
1-Cup Rice Vinegar
1 Tbsp. freshly ground pepper  
3-4 Whole Bay leaves  
1/2-teaspoon salt (can add more later to taste after cooked)  
1/2 teaspoon of dark brown sugar  
1 can of Coconut milk (approximately 14 ounces)  
Whole clove of garlic minced  
Tablespoon of oil, anything but olive oil

Mix all ingredients except for coconut milk and garlic in a large bowl.  Let marinate an hour or two.

Heat oil in pan or wok over medium-low heat.  Sauté garlic making sure it doesn't burn.  Note: Burnt garlic is very bitter.  The garlic should have a nice light brown color.  Once this is done, pour the marinated chicken or pork into the pan, and include the liquid as well as the bay leaves.  Do not mix.  Let it simmer uncovered until some of the acidity of the vinegar and soy sauce has evaporated, around 5-minutes or so.  After 5-minutes, mix the stew, cover and simmer medium-low heat for 20-minutes.  Uncover, increase heat to medium-high and let liquid reduce by half, about 15-minutes, it should appear watery.  Once reduced by half, add the whole can of coconut milk, mix and continue to cook over medium-high heat uncovered until the liquid reduces again by one half, another 15-minutes. FYI, the coconut milk will thicken the sauce.  You know it’s done when the chicken/meat is nicely coated with a semi-thick sauce.  Remove Bay leaves and it is ready to be served over rice or noodles.

GINGER RICE

 3 cups washed Jasmine, long grain or basmati rice (do not use short grain rice)  
5 1/2 cups of water, for more flavor, you can substitute half of the liquid with chicken stock  
1 tablespoon of fresh minced ginger, more if you desire a stronger ginger flavor  
Pinch of salt  
Tablespoon of oil (vegetable or peanut, but not olive oil)

Heat oil over medium-low heat, sauté ginger lightly, about 3-5 minutes, do not burn.  Add rice, salt and stir to make sure all the rice is coated with the oil.  Add liquid and bring to boil, or you can transfer to a rice cooker.   Otherwise, let water evaporate by half.  Cover and reduce to lowest heat possible.  Cook for 20-minutes. Resist opening the lid during the 20-minute cooking time.  Turn off, and let rest for 5-10 minutes, and it is ready to serve. Be sure to "fluff" rice before serving.

 Alternative cooking method:  Cook plain white rice as you would normally, or use an automatic rice cooker.  Heat oil and ginger until the ginger infuses the oil, about 5-10 minutes on medium-low heat.  Once rice is cooked, mix oil and ginger with the rice, and serve immediately.  Make sure you mix well.

NOTE:  Add interest to plain white rice by simply infusing oil with herbs or spices, and mixing the infused oil with the rice before serving.