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Abodo Fried Chicken
Abodo Fried Chicken

This inventive twist on a Filipino classic reimagines the beloved adobo—often thought of as the unofficial dish of the Philippines—in crisp, modern form. Boneless Cornish game hen is marinated in rice wine vinegar and soy sauce, each bite infused with that tangy, savory depth, before being fried to crackling perfection. A smooth roasted garlic puree lends richness, while a split butter–soy gravy adds a luxe umami sheen. Bright watercress and roasted beets, lightly pickled for balance, cut through the intensity with freshness and gentle sweetness. On the side, green onion potato fritters offer a satisfying crunch and aromatic lift, rounding out a dish that celebrates the bold harmony of flavors that define Filipino cuisine.

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Ingredients

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Sốt Ướp Gà

Chiên Gà

  • Crispy frying flour

Củ Dền Nướng Ngâm Chua

  • White vinegar 100.0 g
  • White sugar 100.0 g
  • Bay leaf 2.0 pc
  • Coriander seeds 2.0 g
  • Tiêu hạt 12.0 pc
  • Star anise 2.0 pc
  • Herb seasoning powder 10.0 g
  • Beef

Puree Tỏi Nướng

  • Garlic 300.0 g
  • Olive Oil 50.0 g
  • Thyme Leaves
  • Herb seasoning powder 25.0 n/a
  • Cooking cream 150.0 g

Bánh Khoai Tây Hành Xanh

  • Spring Onion 10.0 g
  • Chinese parsley 10.0 g
  • Chicken eggs 1.0 piece
  • Potato flakes 75.0 g
  • Water 200.0 g
  • Nutmeg
  • Tiêu trắng
  • Baking powder 12.0 g
  • Cooking cream 10.0 g
  • Vegetable oil

Nước Sốt Gravy Bơ Tương Đậm Đà

  • Chicken Broth 100.0 ml
  • Light soy sauce 10.0 ml
  • Worcestershire sauce 5.0 ml
  • Unsalted butter 75.0 g

Trang Trí

  • Watercress
  • Hành boa rô

This inventive twist on a Filipino classic reimagines the beloved adobo—often thought of as the unofficial dish of the Philippines—in crisp, modern form. Boneless Cornish game hen is marinated in rice wine vinegar and soy sauce, each bite infused with that tangy, savory depth, before being fried to crackling perfection. A smooth roasted garlic puree lends richness, while a split butter–soy gravy adds a luxe umami sheen. Bright watercress and roasted beets, lightly pickled for balance, cut through the intensity with freshness and gentle sweetness. On the side, green onion potato fritters offer a satisfying crunch and aromatic lift, rounding out a dish that celebrates the bold harmony of flavors that define Filipino cuisine.

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Preparation

  1. Sốt Ướp Gà

    • To prepare the marinade, combine ingredients in a mixing bowl. Whisk until well- blended and aromatic, then pour over the deboned chicken. Marinate in the refrigerator for at least four hours.

  2. Chiên Gà

    • Remove from the marinade and pat dry thoroughly. Vacuum-seal and cook sous vide at 68°C (154°F) for one hour, then cool. 
    • Coat the chicken evenly with the breading mix and follow the pack instructions. Deep fry at 180°C (350°F) until golden brown and the internal temperature reaches 74°C (165°F).  Drain on kitchen paper and keep warm.

  3. Củ Dền Nướng Ngâm Chua

    • For the pickled roasted beets, bring rice vinegar, sugar, salt, and chosen aromatics to a boil in a saucepan. Simmer gently for about 15 minutes to allow the flavors to infuse, then pour the hot pickling liquid over the roasted beets. 
    • Let the beets marinate for two days in the refrigerator.

  4. Puree Tỏi Nướng

    • To prepare the roasted garlic puree, heat garlic cloves, oil, and fresh thyme in a pan to 170°C (338°F), frying gently until the garlic turns golden and aromatic. 
    • Strain and transfer the garlic to a Thermomix or blender. Blend with cream at 70°C (158°F) for three minutes until velvety smooth, then emulsify with a small amount of the reserved garlic oil.

  5. Bánh Khoai Tây Hành Xanh

    •  For the green onion–potato fritters, blend green onions and parsley with egg until fine. In a separate bowl, bring water to a boil, remove from heat, and stir in Knorr Potato Flakes to form a smooth mash. Once cooled slightly, mix with the herb-egg blend to create a soft dough. 
    • Roll and cut into bite-sized portions, then deep fry at 180°C (356°F) until golden and crisp. Drain on paper towels and hold warm.

  6. Nước Sốt Gravy Bơ Tương Đậm Đà

    • To prepare the split butter–soy gravy, combine chicken stock, soy sauce, and Worcestershire sauce in a saucepan and bring to a gentle boil. 
    • In another pan, saute sliced leeks in butter until fragrant and nutty. Blend the leek-butter mixture until smooth, then strain and fold it into the warm soy-stock base. 
    • Allow the mixture to split naturally and create a rich, glossy sauce.

  7. Trang Trí

    • To serve, assemble the plate and garnish with fresh watercress and fine julienne leeks.