I used the NY Times adobo recipe because it called for coconut milk – I’ve had a can languishing in my cupboard for too long. Most recipes I skimmed over just went with what appears to be the consensus recipe ingredients of chicken, garlic, vinegar, soy sauce, bay leaves, and black pepper.After spending a few hours in the fridge marinating, I dumped the mixture out into a big pot and brought it to a boil. I’m using some dark soy in my take on the recipe, I have mushroom soy plus a glug or two of sweet soy with the regular light soy, rice vinegar, coconut milk, 12 cloves of pressed garlic, bay leaves and ground pepper. I tossed in some whole peppercorns as well. Reduce to a simmer, cover, and give it a hour.Remove the chicken pieces to a bowl, increase the heat to reduce the sauce. I went ahead and put these thighs under the broiler to get some crust on them while I waited.Return the chicken to the reduction to keep them warm while the rice cooks. I went ahead and steamed some broccoli to give my presentation color. This dish is delicious. I had some earlier in the week sans the coconut milk in the sauce, and turned it into a stir fry.
These were a result of two recipes, Alton Brown’s Buffalo Wings for his two step cooking method, and Krista’s Honey Garlic wing recipe for the sauce. The dumplings are from frozen and were steamed.I steamed the wings in two batches, about ten minutes each, because the basket was small. The steamed wings were allowed to drain and cool on paper towels before baking on parchment paper at 375 until browned, about 40 minutes more. Flip the wings over halfway through.Switching the paper for foil, the wings were dipped in the honey garlic sauce and baked until the sauce got bubbly, and then were re-dipped and baked again. Two thumbs up!
This soup was recommended in a comment at another blog. I’m a big fan of mushroom soup so I dived right in. It’s easy and delicious. I used those brown button mushrooms in mine because they were cheap and available. The picture on the recipe page shows a yellow soup, almost as if it was made with turmeric. The tamari soy sauce is in no way yellow. This is delicious soup!
I did something similar not too long ago. The wings were cooked in a crockpot that time but that was overkill so I roasted these in a similar marinade in my trusty toaster oven. I finished the thighs I used this time on the stove top in a non stick pan after separating the fat from the marinade and cooking juices. These spent some time in the pan over medium low heat but they never got to the sticky as glue stage. I decided I wanted sauce more than a crusted glaze so I added some stock with a bit more soy and oyster sauces along with more grated ginger root and minced garlic. Yummy stuff. Made fried rice to accompany the chicken.