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  • I Ngredi Ents I Nstructi ONS: Jordan' S

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    Peter
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    This recipe summarizes how to make Jordan's Chicken Adobo with Jasmine Rice in 3 steps: 1. Cook chicken thighs in a saucepan with vegetable oil, garlic, and black pepper until caramelized. Add oyster sauce, dark mushroom soy sauce, and sugar cane vinegar. 2. Cover and simmer for 30-40 minutes until chicken is tender. 3. Make jasmine rice by boiling rinsed rice in water for 20 minutes until fluffy. Serve chicken over rice, garnished with braising liquid.

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    Chicken_Adobo

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    This recipe summarizes how to make Jordan's Chicken Adobo with Jasmine Rice in 3 steps: 1. Cook chicken thighs in a saucepan with vegetable oil, garlic, and black pepper until caramelized. Add oyster sauce, dark mushroom soy sauce, and sugar cane vinegar. 2. Cover and simmer for 30-40 minutes until chicken is tender. 3. Make jasmine rice by boiling rinsed rice in water for 20 minutes until fluffy. Serve chicken over rice, garnished with braising liquid.

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    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
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    8 views1 page

    I Ngredi Ents I Nstructi ONS: Jordan' S

    Uploaded by

    Peter
    This recipe summarizes how to make Jordan's Chicken Adobo with Jasmine Rice in 3 steps: 1. Cook chicken thighs in a saucepan with vegetable oil, garlic, and black pepper until caramelized. Add oyster sauce, dark mushroom soy sauce, and sugar cane vinegar. 2. Cover and simmer for 30-40 minutes until chicken is tender. 3. Make jasmine rice by boiling rinsed rice in water for 20 minutes until fluffy. Serve chicken over rice, garnished with braising liquid.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
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    of 1

    JORDAN’

    S
    CHI
    CKENADOBO WI
    THJASMI
    NERI
    CE

    I
    NGREDI
    ENTS I
    NSTRUCTI
    ONS
    2tablespoonsVeget abl eOil,for I
    nal argeheavy-bot t
    om saucepanwi t hal i
    d,heat
    seari
    ng oiloverhighheatf orabout2mi nutes.Addgar l
    ic
    4chickent highs,bone-i n,skinon andcookf or10secondsunt ilfr
    agr ant.Using
    1teaspoonFr eshlygroundbl ack tongs ,carefull
    yaddchi ckent highstopotand
    pepper
    cookunt i
    lcaramelizedonal ls i
    zes,tur
    ni ngonce.
    4gar l
    iccloves ,roughlychopped
    Seas onchi ckenli
    berallywit
    hpepper .
    ¼ cupOys t erSauce
    ¾ cupDar kMus hroom SoySauce, Addi noys t
    ers auceanddar kmus hr
    oom s oy
    suchasPear lRiverBridge sauce,t oss i
    ngt ocoatt hechi ckent horoughly.
    1½ cupsSugarCaneVi negar Cookf or2-3mi nutesunt ilf
    ragrantands auces
    2FreshBayLeaves( driediffreshis startt ocar amel i
    zeont hebot tom oft hepan.
    unavailable)
    Drizzl
    ei ns ugarcanevi negaral ongwi thbay
    JasmineRi ce,recipet ofoll
    ow
    l
    eaves .Sti
    rringt orel
    eas et hecar ameli
    zedbi tson
    Fort
    heJasmi neRice: thebot t
    om oft hepan.Coverwi t
    hl i
    dandbr i
    ngt o
    2CupsRice,Rins
    edandDr
    ained ar oll
    ingboi lforabout5mi nutes .Reduceheatt o
    Appr
    oxi
    mat el
    y3½ CupsWater medi um-l ow andcookcover edf orabout30-40
    minut esunt ilchickenist enderandbegi nstofall
    o t hebone.
    Removefrom heat
    ,restforafew minutesand
    ser
    veoveraheapi ngservi
    ngofJasmi neRice,
    garni
    shi
    ngwithaladlefuloft
    hebr aisi
    ngli
    quid.

    FortheJasmineRi ce:Placeri
    nsedr i
    ceina
    saucepot,spr
    eadoutt oanevenl ayerandcover
    withenoughwat eruntili
    treachesthefirstknuckl
    e
    ofyourindexfinger.Bri
    ngt oaboil,cover,and
    reduceheattoas immer .Cookunt i
    lflu edabout
    20mi nut
    es.

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