Umami Recipes
Umami Recipes


Chicken Adobo




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Chicken Adobo Ingredients:

4 chicken drumsticks

4 chicken thighs

20 garlic cloves, heavily crushed

Crack of black pepper

1 1/4 cup (300ml) unseasoned rice vinegar

1/2 cup (120ml) soy sauce (silver swan)

1/4 cup (60ml) dark soy sauce

1 tablespoon (7g) black peppercorns

3 tablespoons palm sugar (50g) (depending on if the soy sauce you have has sweetness to it)

4 bay leaves

1/2 cup (120ml) water

Green onions for topping

Rice for serving

Leftover Potsticker Ingredients:

¼ head green cabbage, thinly sliced

Salt for seasoning

3 green onions, thinly sliced

Leftover chicken adobo

Gyoza wrappers


¼ cup water

Chili oil


Chicken Adobo Method:

In a large bowl, add in all the chicken (thighs and drumsticks) and the heavily crushed cloves of garlic.

To that add a fresh crack of black pepper, black peppercorns, palm sugar, unseasoned rice vinegar, dark soy sauce, regular soy sauce, filtered water, and toss together and add in bay leaves.

Cover with plastic wrap and marinate in the fridge for 2 hours, or ideally overnight. **Reserve all marinated liquid**

Set a large braiser or dutch oven over medium-high heat and coat with oil to cover the pan.

Sear all the chicken in batches on all sides for 2-3 minutes per side. Place each batch to the side once done browning to avoid overcrowding.

Add marination to the pan (without the chicken) along with all the aromatics. Increase the heat to medium-high and add the chicken pieces to the pan in layers and bring to a boil.

Once it reaches a boil, reduce the heat to low and let simmer (covered) for 35 minutes. Uncover and flip the chicken pieces, cover them again, and cook for another 25-35 more minutes. Turn chicken over occasionally to thoroughly coat and the sauce thickens and a glaze.

Place the chicken on a plate of rice topped with green onions. Spoon on as much sauce as desired.

Leftover Potsticker Method:

To a large bowl, add sliced cabbage, salt and crush with hands then add thinly sliced green onions and toss together.

Add in the leftover chicken (no bones!). Toss together to combine.

Drizzle a couple of spoonfuls of the glaze. Mix together to combine

Fill gyoza wrappers with the chicken mixture (about 2 tsp).

Wet the edges, fold like a taco, pinch in the center, and pleat each side starting with the center. 3 total pleats. Repeat until all the filling is used.

Heat a nonstick skillet over medium heat, add just enough oil to coat the bottom pan (about 2 Tbsp).

Once hot, arrange the gyozas around the pan making sure they don’t touch. Let them cook and brown for 2 minutes.

Add water, immediately cover with a lid and let steam for 3 minutes.

Remove lid and if any liquid remains let simmer until completely gone.

Let rest for 1 minute and plate. Cover with chili oil.




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