Chicken Adobo Bao

Name: Chicken Adobo Bao
Prep time: 2 h
Cook time: 1 h 20 min
Total time: 3 h 20 min
Cuisine: Asian, Chinese
Ingredients: 8 – chicken drumsticks; 10 cloves – garlic, crushed; 125 g – rice vinegar; 60 g – water; 60 g – silver swan soy sauce; 30 g – dark soy sauce; 25 g – palm sugar; 1 tbsp – black peppercorn (crush half); 2 – bay leaf; scallions, thinly sliced for garnish; 1 cup – brown rice, cooked; garlic powder; salt; neutral oil, for frying; 350 g – AP flour; 5 g – active dry yeast; 4 g – baking powder; 4 g – salt; 24 g – sugar; 220 g – whole milk

12 steps

Prep:2hCook:1h 20min

My take on making chicken adobo a little more fun. Tender adobo chicken with a crispy garlic rice topping.

Updated at: Thu, 17 Aug 2023 11:33:10 GMT

Ingredients

8 servings

Instructions

Chicken Adobo

Step 1

In a bowl, add chicken, garlic, rice vinegar, water, soy sauce, dark soy sauce, palm sugar, black peppercorns, and bay leaves. Toss to coat chicken and marinate 2 hrs to overnight.

soy sauce60g

dark soy sauce30g

palm sugar25g

black peppercorn1 Tbsp

bay leaf2

rice vinegar125g

water60g

garlic10 cloves

chicken drumsticks8

Step 2

In a dutch oven, sear chicken until browned and remove. Add marinade and bring to a simmer.

Step 3

Add chicken back in and cover with a lid for 30 min. Turn chicken over and cover for another 30 min.

Step 4

Turn chicken over occasionally until sauce thickens into a glaze.

Step 5

Remove chicken from the pot and shred into large chunks.

Garlic Puffed Rice

Step 6

Heat a pot of oil to 350 F.

neutral oil

Step 7

Fry cooked brown rice until bubbling stops (about 4 min). Drain on a paper-towel lined tray and immediately season with garlic powder and salt.

garlic powder

brown rice1 cup

salt

Baos (Makes 8)

Step 8

Mix the yeast, sugar and lukewarm milk (~35 C) and let the mixture sit for 5 minutes.

active dry yeast5g

sugar24g

whole milk220g

Step 9

In a large bowl, combine the flour, baking powder, and salt. Add the yeast mixture and knead until a rough dough forms. (~4 minutes). Cover and rest the dough for 1 hour or until the dough doubles in size.

baking powder4g

AP flour350g

salt4g

Step 10

Punch the air out of the dough and divide the dough into 70 g portions. Form each piece into balls. Roll out each ball and brush one side with oil and fold over.

Step 11

Place each bao onto a parchment square and proof it for 15 minutes. Transfer the baos into a steaming basket and steam for 10 minutes.