The moment you said "Ideally the Silver Swan brand" You instantly got the stamp of approval from all Filipinos

if someone says it specifically silver swan or dati puti every single kabayan approves

i agree Jeff

Fuiyoh!

This comment section is wild. Lorin's soy sauce is the only way.

Yes 🙌

I made this recipe for my Filipina girlfriends family's annual adobo contest...and I actually won. This is the most legendary recipe ever. I can't thank you enough Josh. I now have the whole family's respect, and I won an apron.

@TooZombie why so bitter? 😂

I like datu puti more and my mom also

Try to put pineapple

such a white guy thing to do righr next to marrying a Filipina

@TooZombie if can't say anything nice, don't say anything at all hahahahaha what's wrong with annual adobo contests? We literally do that shit every Christmas. 😂😂😂

Japanese-Filipina here, I thought my family was the only ones that make leftover chicken adobo into chicken gyoza! Our secret gyoza recipe is out! Lol

@amateurmeteorologist SO TRUE coming in close second imo is chinese-filipino

@goodgrief bro wtf

@goodgrief DUDE.

Japanese-Filipina: talk about winning the genetic lottery for good recipes! I'm English-Filipina so some of the British dishes at home are tasty but...not exactly good 😂

FUN FACT: You can also make ADOBO Fried Rice made of its Leftover Sauce and Frying the leftover Chicken from Adobo. that's a very good combo. Even Non-asian people loved it.

Bruh… 🤤🤤🤤🤤🤤

Leftover....? There aren't going to be any leftovers 🤤🤤🤤🤤

OMG! This was the BEST chicken adobo I ever had. Even though I didn’t have palm sugar or Silver Swan Soy Sauce, it was amazing. My husband and son ate EVERY SINGLE PIECE of chicken. I mean, my son had his mouth over the edge of the bowl to shovel it into his mouth faster. (I hoped to have leftovers to make the potstickers, but there was nothing left!) I went and got Silver Swan AND Datu Puti cane vinegar to make it again! I can’t imagine it being even better.

@Kay Ann Cee good good

@Cottonツ lol. I got some later and used it the next time I made it.

@WeebMan or there’s too much

how dare you not have silver swan

If theres left over that means you did something wrong or somethings wrong with them So you did a great job

“What if we have left overs?” Filipino moms: that’s our breakfast, lunch and dinner until there are no left overs

breakfast, lunch, and dinner today and tomorrow.

I love adobo

real

So correct

Made adobo the other day lasted till dinner the next day

My husband is a stoic man who had to leave his family and country years ago and couldn't return. When I saw this I thought it might be the dish he had talked about but didn't know the name of. I cooked it tonight and after one taste he broke down crying. Thanks Joshua, this is the taste of his childhood and he's very happy right now.

and then everybody clapped

@Karl Allen thanks, that's very kind

Food that brings memory to the point that a grown man can cry is good food. Joshua might had given you the recipe but you were the one who made it so, kudos to you.

@Kenichi KR it's sad, they aren't all bad but a few very nasty people mean we can't see any of them.

@Sarah Wahjudi ohh. I feel sorry for him

I always love to watch filipino recipes because I grow up with this exact chicken adobo... And I'm from Honduras! I think ive never met a filipino before but our cultures feel so similar in a lot of things.

ooohhh... I'd like to visit the Honduras someday. 😁

@Dizzy yes that’s Filipino adobo why

You cook with soy sauce?

its bc of of spain so its spanish influenced and asian, and filipinos are asian

I'm a Filipino and I approve this. Protip: Left over Adobo tastes waaaay better the next day. Another protip: Use garlic rice instead of regular white rice for that next level taste.

@danigirii what I meant with "plain white rice being worse than garlic rice" is that Garlic Rice always seems to be better to be paired with anything no? Even with soup I reckon Garlic Rice is still a better choice, so the "tip" wasn't really a tip if that's the case..

@Please don't yeah.... sometimes things are so rich when put together and you could feel full with just a few bites.... it's all about the combination really... i also don't know anyone who eats plain rice only, it's always with something else. oh and another thing...... as an asian who grew up and living in asia, i also consider fried rice or congees and porridges plain rice, you really have to pair it with a dish otherwise i would just be looking at you funny, like you are sick or have something bothering your tummy. especially with congee, i eat it plain if i am really sick.

@groooah ooo gotcha. Thought everyone liked "a lot" of flavour considering I barely see anyone complain about Wagyu lol.

@Please don't Absolutely yes. I am German and we are generally not big on flavour. Most of our cuisine is flavoured with salt, pepper and for the crazy people out there the is nutmeg or paprika spices. I once ate at an Indian restaurant in Scotland and while it was very tasty, it made me cry. Of course I can’t speak for everyone.

@danigirii people get overwhelmed with flavor? Damn.

I showed this to my grandma[who only cooks Filipino food]and she said this recipe is very authentic, delicious and liked to try it when so it's Filipino grandma approved 👍

the highest of praise!! joshua should be proud to get the approval of your lola, hahaha

man, im a filipino but i need to try your process. every filipino has their own way of cooking adobo, you definitely made your mark by making yours. congrats, you're officially a filipino now papa

My grandmother used to make this for us every other week when me and my brother were kids. Wish she was still around to compare this recipe too all these years later. Thanks Josh for sharing this! :) Please do lumpia next!!

@Ice okay?

Lumpia is chinese i believe

Even tho this is a very good version of chicken adobo every single Filipino mom has a different recipe that has been passed from generation to generation and no adobo will ever be better than your own mom's Adobo

Fun fact: 1. Yesterday's Left over adobo can be fried and tastes so delicious 😋 2. Some of us love to put adobo (minus the sauce) inside pandesal. ( Adobo sandwich 🥪) super delicious too. 🤤

"Filipino, huh? We'll see about that" "Crush 20 cloves of garlic." Me: SPOT ON

Must be a half kilo chicken

LOVEEE

@Wood on Fire I think most kitchens love garlic, lol.

@shiv katall As an Ilokano, I think it needs more. I Probably think that because we always use fresh native chicken with it, and it's extra lean (malansa, maango or nalangsi. is what we call it) but there's some sort of flavor to that and we don't let that go to waste so we just overcompensate it with at least 30-50 garlic cloves, (it's a lot. I know, but it's justifiable. Our Native chickens are overfed and are massive. a single one would be at 4-6 kilos.) and that entire 6 kilos of Chicken Adobo lasts for 1 sitting coz grandma took custody of the kitchen and the entire family is here and no one could seem to stop chowing down.

@Bonita Banana I grow up in a Family that cooked Adobo like for 2 weeks supply.😂 re heating it for 10 times. GrandPa cooked with no Onions/Shallot. I once cooked with Red Onion and it produce a slime. I conclude if you put onions in Adobo you must consume it within a day.

Joshua...Brether! Thank you for being passionate about good food and thank you for sharing it with us. I made this today and I had to pause after my first bite to process how amazing this tastes....I also made fried garlic rice..👌

That looks delicious but there's no way your adobo could beat my mom's adobo

filipino moms adobos are just diff

Adobo has been my favorite food for years besides curry. I’ve lived in a lot o communities with lots of Philippine people and my friends parents would always make it for me, they taught me to make it before I moved away and I’ve been making just like this for years !!!!! Great video Josh!!!

This dish is so "simple" (basic) that you can do things differently with it in tune to your liking, and this is the exact reason why somebody else's recipe is always "better" than the others 😁

Josh: Makes adobo "Crush 20 cloves of garlic" Filipinos: seems legit

@Natsuki HAHHAHHAHHAHHAHA

Tangina realate

seems lite*

AHAHAHAHAHA

The garlic is the best. When it gets stewed like that it sweetens!

As a half Filipina, this is so bomb. I have used my recipe and yours. I’ve made it so many times in the last few months. Big thanks!!! -Frannie

Thanks Joshua! Made this today and my fam loves it! You’re the best! Second recipe I tried of yours. 1st was the Chicken Pot Pie. Both dishes were simply amazing!

Because u absolutely nailed this adobo, We Filipinos grant you the title of...... Tito joshua ✨

Am Filipino here in Japan. But when I watched your video, I've discovered new ideas in cooking adobo. There are lots of ways including lots of ingredients which can be mixed on it. Thank you for acknowledging Philippines in this video. ❤️🇵🇭❤️🇵🇭

Josh: "Ideally, the Silver Swan brand" * every filipino liked that *

@Raymond Zacchaeus Arias Pacquiao vs Mayweather, BBM vs Leni, Samsung vs Apple

@Hakuuuuuuuuu i love both brands

@Tyler Ray T. Maimone datu is better for sauce when you eat fried bangus add some calamansi in the soy is just nice

Marca Piña para walang away. 100000x mas masarap kesa Datu Puti at Silver Swan.

@Jebs M One left behind. 😆

You automatically know he knows what he's doing when he recommended the silver swan brand of soy sauce

Made this for the family and everyone loved it

Finalmente uma receita no seu canal, Joshua, que uma pessoa comum pode fazer! hahahaha

By far, yours is the most faithful Adobo recipe (at least to the basic recipe most Filipinos grew up with). Although strictly the traditional recipe has no sugar, I personally do the sweet version occasionally. I don't really sear the meat because the chicken skin already has a lot of fat but searing does add flavor. Great job!

Josh: "...preferably the Silver Swan brand." Filipino Moms and Aunties: *lets go of slippers * "You may continue."

March pina wins. Trust me..datu puti and silver swan will taste like shit after you have marca pina

Its either a slipper or hanger for mothers though Filipino dads always have their belts.

Cringe

@Pinned by Joshua Weissman wtf

@coldpoint art Datu Puti supremacy

As a Filo chef I respect your approach Chef me too I have been trying many variations of adobo. I have tried it with adding Soda. I have tried it with Liver Spread. I did try with Mirin, Kikoman & Sake I have tried it with Ponzu I have tried it with Vegemite. All are superb. I love you channel man truely amazing.

If you add soda (either sprite or coke) that is called HUMBA which is an entirely different dish

Adobo is one of the easiest Filipino dishes you can cook. Even that hearty sauce itself can serve as a viand.

And it doesn't spoil quickly so it is the ideal traveller's meal. Going out of towns Adobo is always the first thing that comes in mind.

I'm a Filipino and for me your own cooking style makes adobo perfect. because every family/house here in Philippines has different way of cooking it.

Adobo ❤️. The flavor gets better the next day when you reheat it. You can also shred the leftover (if any) and shallow fry until crisp. Makes good topping for garlic fried rice. Adobo is just ❤️.

When josh said, "I want more people to make it. Properly!!" DTI FELT THAT.

for those who don't know. there's a news here in the Philippines (It's from last year i think) that there's a Bill or suggested Law that making STANDARIZED the Cooking of Adobo. meaning, All of the stuffs you put on your pan while cooking Adobo needs to be correct (just like that) but im not sure who's Government Agency or people make this bill.

And u guys want some white guy standardized adobo?? F that!! Have some pride!!

deep cut PH joke ryt here

Me too. It feels so happy to have a American faming our Filipino dish!!

STANDARD ADOBO !

I'll definitely try this looks delicious! When we have left overs, my Filipina grandma woukd deep fry it lol then it'll be eaten for lunch with garlic rice or she'd boil some noodles then drizzle some of the adobo sauce with a side of steamed veggies.

I'm Filipina, and I love this recipe!!!!!🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤 I love that you especially mentioned the brand "Silver Swan"!🤗🤗🤗🤗

I literally fangirled when he said "ideally the Silver Swan brand". Adobo can only be made with Silver Swan. Periodt

Agreed, it's better than Datu Puti.

I’ve been watching your videos for a number of years now, and this is the one that has made me the most excited! Every Philippine family makes adobo a little bit different, but I’ve never had a bad batch (*´꒳`*)

Joshua: “Perfect Chicken ADOBO” Filipino moms: “Are you challenging me?”

@Kaegan Thornhill hahaha nice nice

@Grant Manuel how about you? Will you be convinced to turn to islam by that guy?

@NA AN you cant even defend your own belief, how do you expect others to believe that your belief is the truth? Im busy with school, but I can reply to your comment, with the researchand all things needed to support my argument, and you responded after like what, 3 weeks? And you responded with only just a sentence? You have work so you cant do your research? Well, I have mine too, during the day, I focus on school, and during the night, I do most of the chores thats not been done, i.e cooking, washing the dishes, etc. Afterwards, I do all of my assignments, I barely finish at 9, and I sleep at 10, and I can use that remaining 1 hour to entertain myself, but no, i used it to research evidences supporting my claims. But you hit me with the "you bad, me good". If all muslim people are like these, then count me out

@Grant Manuel yeah theres no point in arguing with this guy, he doesnt even possess the knowledge about to write an essay as to why islam is the right religion.

@NA AN bruh, look at how neatly I presented my essay to you... And you can't even do one back. How will I be convinced that Islam is the true religion when a person whose older than me, doesnt even know that much about their religion? Im just 15, and Im not a seriously religious person, and I can express what I've learned to others... How can you convince others if you tell them to research them yourselves? Have you ever seen an ad thats saying, "This here is a shampoo, now if you want to learn more about what this is, research it yourselves." If you saw that ad, would you be bothered to look it up? No. Or are you just the type of person that believes that what they believe is the right one. You cant even open your heart to other beliefs, how will you make people accept islam as their religion? Thats just hypocritical bro... If you cant write your own essay as to how islam is the right religion, then dont tell others what they should believe. You dont even have the ability and knowledge about the topic, what gives you the confidence to pressure others to convert to islam?

Literally just made this for dinner 😋. Thank you ☺

Ohhh yeahhh!! That Adobo looks bomb! You actually cooked it very close to what we normally do, Good Job!!! Filipino Approved!!

leftover adobo are also great for making adobo flakes, just cut the leftover meat to shreds, put it in the pan (add some of the left over as well), and fry it until the sauce dries up, u can also season it a bit more if you'd like. This is what me and my family usually do the next morning when we have leftovers

Just bumped into this and I just realized there's finally an ingredient in a Joshua Weissman recipe that I could buy in a nearby sari-sari store. Silver Swan ftw. Loved this, Pops!

Made this, ate until I couldn’t move. I regret nothing.

what can I use instead of brown sugar or white sugar plz let me know guys. I want to try this dish thank u

@Big Chungus you cant....thats why its called CHICKEN adobo

@Jayden Dior how was it?

This is the only way you know its right

Yass!!! Chicken Adobo Gyoza! 🙌🏻🙌🏻 I’m going to try doing that with my leftovers next time. 😉 Normally when I have leftovers I make it into a fried rice. 😜

Thanks for making this as recognizing our very popular dish☺️

ngl, as a Pinoy, that sauce in your Adobo looks so delicious. It feels like I can smell and taste that from here 😁

We don't put the garnish but I bet that's a better adobo than my lola's! Sauce might be salty, thus reduce a little less. I wish I get a chance to taste that gyozadobo combo!

Josh: *makes adobo* Filipinos: The council will now decide your fate. Edit: After careful consideration, the council approves of Josh.

@psych0 Tasting Hortory's great, and I loved the adobo episode. The dishes he makes can be weird to our modern palates, but as he's making historical versions, it's perfectly understandable why that's so.

Now Josh is the first white guy to be first council approved

@Ryan Reyes tf ur talking abt

🤣🤣🤣

As a Filipino who cooks Adobo basically every 2-3 weeks, I recommend pairing it up with another Filipino dish called "Sinigang" and BTW Amazing job on the Adobo. You DID do it justice.

Im a filipino and I approve this recipe and video! 👍🏽😁🇵🇭 Btw… this recipe is ok even without the sugar.

My father in law taught me to use Jasmine rice with this dish. So much flavor!

This is the best and most proper adobo I've seen in youtube. I totally agree with everything you said.

I cook adobo the same way that Josh does, and I even admire the recommendation for Silver Swan soy sauce (although my family and I use Datu Puti instead). Only differences are that I don't marinate the chicken, and I use cane vinegar (then again, most Filipinos would use that) and oyster sauce instead of rice wine vinegar and palm sugar.

Is it even the same recipe, then? I am so confused.

@Apathy Miller what about Tamari soy sauce?

datu puti lang sakalam

@Kuchenrolle they have slightly different ingredients in the usa brewed than the Japanese brewed kikkomans. I quit buying the usa brewed a few years back once i tried the Japanese brewed from amazon. Japanese is more full bodied and flavorful than the usa brewed. A noticeable difference in taste. They taste very similar but its like the usa is diluted or watered down.

@Joshua Roehl is it copyrighted ?!

Awesome Job! This is close to my recipe, my wife does it different (She cooks the chicken in the Vinegar then adds the soy sauce.)

I'm a Filipino and I cook adobo but we have a different process in terms of cooking it (depends on the family recipe idk). I'll try this method next time!

For the people who love pork-- you can use both chicken and pork at the same time for adobo. Can also use pure pork. My favorite if it's pork would be pieces that have layers if fat in them, like cubed pork belly.

Adobo can be cooked in many ways and sometimes it’s not the recipe that matters but the memories that Filipinos have shared over that Adobo.

Fun fact: Adobo is a way of cooking and preserving by filipinos, not the recipe itself. Filipinos pre-colonial times have been cooking chicken, or any form of protein in vinegar seasoned with salt. The soy sauce was a touch that came from the chinese/japanese. When the Spaniards arrived and saw the way filipinos cook the chicken, they named it adobar - which means cooking in its own liquid/marinade. Then later it became Adobo. 👌

@Arya Stark of winterfell As a person born in the Vinegar Capital of the Philippines, Paombong, we have been creating vinegar from Nipa sap even before the Spaniards arrived.

@J E yup thank you

yummy adobo

@Arya Stark of winterfell hope your question was answered by the comments 😁

Stop the cap

This video is the reason why I loved to watch more of your videos. I'm from the Philippines and my favorite dish is ADOBO! ❤️

I know you already got an approval of one Filipino, but my whole family approves as well not that it matters but nicely done on Adobo 👍

Fuiyooo us a filipino i am proud of you uncle Joshua good job! Ang sarap ng adobo mo! (Your adobo is so delish!)

I was making this like 3-5 times a week for a few months. It’s the dish that drew me into cooking. I sat drooling for months maybe years until one day about 6 months ago I wanted it so bad I had to make it. And the rest is history. I love cooking.

During Lent, I gave up meat because I love it so much. I made adobo tofu and it was amazing, but chicken adobo is number 1!

I eat this at least twice a week 😁 you could also add potatoes and finely chopped red onions.

as a Filipino i approve of this one of the greatest chicken recipe in my home country

Ingredients were all correct, cooking was spot on, you made a lot of Filipinos proud today

As a Filipino, palm sugar isn't needed, it just makes it taste better. My family uses brown sugar instead and it works perfectly, also boneless chicken is fine to use especially if you're bringing the adobo to go

My brother I'm trying to learn recipes from different cuisines. Would you say that this recipe for chicken adobo is authentically filipino? It's difficult to find authentic recipes on YouTube

The rich taste comes from the bone.

@Ube At least three tablespoons. Remember, put it in right as it boils

@Ezel Francisco I'm so not use to seeing it make with sugar, but maybe I'll try that. How much did she put in?

@バニーパン like juice instead of vinegar?

This is one of the correct ways on preparing adobo. But as a Capampangan, (a filipino from Pampanga province) We prefer our adobo to be sautéed in onions and garlic first after the marination process.😉

I love you guys so much for appreciating the Filipino cultureee

making me hungry that's absolutely appetizing... I'm a Filipina. Though I prefer the white adobo.. but still the original is as good... one thing about adobonis the longer it stored and reheated the more savory it become

This is the most common Filipino dish that anyone can make on any occassion since it's simple, fast and convenient.

There's a lot of different techniques when it comes to adobo. In quezon province, Philippines.We add the vinegar and we just leave it alone and let it cook for a good amount of time. You can also use different meats too.

"Silver swan" the only soy sauce i would cook for adobo and "Datu puti" would be for the vinegar i really love eating adobo with "ginamos with suha and sili", rice and coffee as an afternoon snack. Ginamos is found somewhere in the southern part of the Philippines (Northern Mindanao to be exact)

I quadruple my sauce so I have extra for later when I make this. I mix it with other stuff randomly. Huge flavor enhancer

I'm Filipino and this is very different from my mum's recipe but good Lord I think I might be betraying my beloved mum over the next few days 😂 this looks so blasted good

My father in law married a Filipino and this was a dish we had at a local Filipino restaurant. Absolutely amazing! I just went and bought all the ingredients to make this tonight! I’m so excited! Even got some Lumpia wrappers to wrap the left overs in. Going to be sooooo good

@Pinned by Joshua Weissman soooo...not legit

You should definitely try doing adobo fried rice. Adobo on rice is good but adobo fried rice is better. 💖

@Pinned by Joshua Weissman oh yeah totally not a scam

Didn't have rice vinegar or palm sugar so I used demarara sugar and shaoxing wine instead......it's amazing! I will be making this with the correct ingredients in the future but I wanted to say how amazing these changes were....That is all!

When you said "salty, sweet, acidic" I literally drooled. 🤤

Yah mee too🤔😅

The taste of every adobo will be different depending on the type of vinegar and soy sauce you are going to use.. A touch of sugar will make it sweet, salty and sour. And at time a little spicy as well. So much diversity of its recipe..

Presently making this with a few modifications to fit local availability...swapped honey for the palm sugar...using all regular kikkoman soy sauce, and basil in place of bay leaves....we'll see how it turns out!

...fan...tastic!!

Made this for my Filipino wife, and im srilankan, zero skills of at least being remotely close to a chef, but guess what!! She loved it🤘🤘🤘 Thanks man!! You are awesome!!

Filipinos are offensively nice. You have a great wife.

We Pinoys are really kind...

Dang that's really sweet

mad respect bruh

Ayubowan mah man ;)

I am so embarrassed cause despite that I'm a Filipino I can't cook chicken adobo as good as you do. Thank you for making our adobo more likable to strangers.

Filipino here, just tried this recipe and I would say that this is LEGIT! Would suggest also to eat it with tomatoes on the side for extra legitness.. Thanks for the recipe, Joshua!

Its technically impossible to make the perfect chicken/pork adobo since there are so many different recipes just from the philippines alone (not to mention the spin-off recipes neighboring countries have developed), but knock yourself out :D every adobo recipe ive tried or cooked (that isnt badly seasoned) is nothing short of amazing, so i'm looking forward to this one! (also part filipina/japanese {moms side} and part british/irish {dads side} so my cooking repertoire is quite expansive if i do say so myself)

My grandma makes adobo every single day it’s always so good

My dad lives in the Philippines for a few years. This was a dish he brought back from there. My family had a "game" where we would count and see who got the most pepper corns by the end of dinner.

@tomo shi better than biting a chunk of ginger thinking its meat😂 some adobo recipes has ginger in it and it's delicious until you chew one unintentionally😂

@BENIqt based. I might be a bit biased as someone who can literally snack on peppercorns, but imo black pepper very slaps

@tomo shi i love when i get a peppercorn tbh

@BENIqt We cant relate

@Scott W Pilgrim there are some foreigners yes.

Got your book and love it. It’s such a fun book, as fun as your videos. Thank you.🤟🏼

A little odd step by step but I can see this could be better than the traditional adobo and the moment you said silver swan I approve

Pretty legit man! Exactly how my gramma does it! She mixes chicken and pork though but technique is exactly the same! Down to the palm sugar

Me as a Filipino: I see this as an absolute win!

Filipinos: Many have failed this trial. We'll see how you fair. Josh: *Uses excessive amount of garlic, prefers silver swan brand for the soy sauce, and finishes the dish with rice* Every Filipino: He's worthy

@chilibreath pork sinigang supremacy

@Meat Butter I invite you to accept Islam as your religion. Do you want to accept Islam as your religion?

*The DTI approves this recipe under their food standards*

@Ptheusen Geagoni oh dang. vinegar and garlic in filipino food is nice

no sugar tho...

The actual entry level dish for most Filipino families, and the most flexible too.

You did it exactly how my mom did it..😀

Joshua, you are just adorable and your food looks awesome. I'm definitely going to buy your coockbook.

I've lived with adobo all my life and I agree it's one of the best chicken dishes. Great with pork too. But damn. This is looking like the wagyu of adobo. Or at least mid-high restaurant vs home cooking.

Quick tip for the rice: after transferring your cooked adobo to your serving plate, throw some white rice in the pot/pan and stirfry it a bit with some of the leftover sauce to have your own adobo rice 🤤 also if you're a sucker for spice like i do, throw a couple slices of chili or sprinkle some chili flakes when you simmer your adobo while cooking. The spiciness will add another dimension to everything you just said about adobo's flavor profile 🔥🔥🔥

Depending on the region or person cooking, it can be different. In my family it's still thick, but it doesn't taste sweet. It's a bit more acidic, but not too acidic, just a bit of tang.

Hi Joshua. Here in the PH we actually use cane vinegar (silver swan also sells those) but the rice vinegar is interesting. Overall, your recipe and ingredients are correct although sugar is optional. Low and slow is how it'ss done. :) another version you can try is Pork belly adobo... same recipe, just swap chicken with the pork... or even do a combo of pork and chicken. :) Another way to use the leftovers (especially if you use the pork version) is to shred the pork into small pieces (called adobo flakes) and fry up till crispy)... you can go a step further and add those flakes and sauce to make adobo (fried) rice. :)