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A Recipe for Chicken Soup and Chicken Adobo

Updated on July 18, 2017
Chicken soup with Chayote and Moringga leaves
Chicken soup with Chayote and Moringga leaves

Chicken Soup Made Easy

Bed weather, that’s how a millennial describes a dark, cold, rainy weather. Weather like this doesn't encourage us to leave the bed or home. But does encourages us to just enjoy it by playing indoor games or chitchating with the loved ones. Bed weather will make us want to drink hot coffee or hot chocolate and maybe have a nice, warm soup.

This hearty chicken soup is perfect to be shared with the whole family on a cold and rainy weather. Some of the ingredients may not be available in your country. Just a tip, the ingredients may be available in your nearest Asian store.

Let me share this very simple chicken soup recipe.

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Cook Time

Prep time: 10 min
Cook time: 20 min
Ready in: 30 min
Yields: serves 4 people

Here’s What You Need:

  • Chicken meat (ideally the breast or the thigh part)
  • 3 cloves of garlic, crushed
  • 1 medium sized onion , chopped
  • 1 medium sized ginger, chopped into smaller pieces
  • 1 whole chayote, chopped into smaller pieces
  • Salt to taste
  • Knorr Pork Cubes (this is optional)
  • Moringga leaves
  • 2 liters of water
  • 2 tablespoons of Olive oil (this is optional)
  • Medium sized pot with cover

Making Chicken Soup:

  1. In a medium sized pot, sauté over medium heat the 3 (three) cloves of garlic and medium sized onion until brown. Add in the medium sized ginger and the chicken meat. Olive oil may be added if it is needed. Cook, until the chicken is slightly brown.
  2. Once the chicken is turning into brown, add the chayote. After a minute, pour in the water. Bring water to boil, then add salt. You may also season the soup with Knorr Pork cubes.
  3. Wait until the meat is tender. Then you may add the moringga leaves. Moringga leaves will cook easily. Once you have added it, you may turn off the stove.

Source

Chicken Adobo

When Spaniards put the Philippines under her rule, Filipinos had learned and adopted its ways, religion and language. The method of cooking chicken adobo is native to Spain and is not only limited to chicken meat. Adobo’s etymology is adobar, which means to marinate. There is a current debate going on by the Filipino culinary experts as to what will be the national food of the Filipino. Adobo is one of the top picks and even considered as the unofficial national dish of the country.

Cooking chicken adobo is as easy as pie. This dish doesn’t require a lot of ingredients. How to cook the chicken adobo?

(Estimated preparation and cooking time is 25-30 minutes)

Ingredients:

  • Chicken meat (adobo cut)
  • 4 cloves of garlic, crushed
  • 1 large onion, chopped
  • Peppercorns, crushed
  • 3-5 bay leaves
  • Soy sauce
  • Oyster sauce
  • Vinegar
  • Salt to taste
  • Pineapple chunks
  • Pineapple juice
  • 3-4 cups of water

Making Chicken Adobo

  1. Marinate the meat with oyster sauce in a bowl for 5-10 minutes
  2. Saute the garlic and onion until brown. Add the marinated chicken meat; cook until the chicken is slightly brown.
  3. Pour in the water and bring it to boil. Next, pour the soy sauce and vinegar and the pineapple juice. You may add the peppercorns and the bay leaves. Season it with salt.
  4. Once the meat is tender, add the pineapple chunks.
  5. Serve with white rice.

Chowtime!

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