Before anything else, allow me to give a special shout-out to one of my BFFs Chacha Blanco for letting me in an equally yummy dried up adobo recipe using an unconventionally good ingredient. I wanted to use it but I promised not to spill the beans. Having said that, here's my take on a Filipino favorite for breakfast, lunch, or dinner. This is the Cebuano version of cooking it. I've always preferred the dried up adobo way of cooking. Chicken neck with all its fatty skin was also used for the tasty oil which will render everything to perfection. The chicken necks didn't feel fatty 'coz the oil coming from the skin went happily to the pan. Soft bones, sweet and sour meat, almost crunchy skin... its "finger licking good"...
Ingredients:
Procedure:
Ingredients:
- 1 kilo chicken neck, large
- soy sauce
- local vinegar
- coarsely ground peppercorns
- whole peppercorns
- a sprinkling of brown sugar
- laurel leaves
- 1 cup water
Procedure:
- Combine everything in a thick-bottomed casserole . Let boil on high heat.
- Lower the heat after boiling and continue to simmer uncovered.
- The adobo is ready when the meat is submerged in its own oil and frying a little bit.
- Sprinkle some spring onions on top before serving.