Chicken Adobo in Oyster Sauce

This version of adobo was once served by a friend, way back when I was still working in Singapore. It was a birthday dinner and was prepared by a common friend who is from the Visayas. The use of lemongrass is common in Visayan dishes. In fact it was from that dish that I learned and started using lemongrass on some of my adobo recipe. This adobo version uses also oysters sauce which further enhances the tangy flavor and rich sauce to the dish. If you want a little twist to your regular adobo then here is the recipe.

Ingredients:

1 kilo chicken, cut into serving pieces, bones intact
1/2 kilo chicken liver, cut in half
1 tsp. peppercorns, lightly crushed
1 stalk tanglad, lemongrass, crushed
1 thumb size ginger, sliced
1/2 head garlic, crushed
1/2 cup oyster sauce
1/4 cup soy sauce
1/2 cup vinegar
3 bay leaf
salt

Cooking procedure:



Wash thoroughly the chicken meat and liver. Keep aside liver and put chicken meat in a saucepan, pour in 3-4 cups of water, add in vinegar, soy sauce, garlic, onion, ginger, peppercorns, lemongrass and bay leaf, bring to a boil and simmer in medium heat for 15-20 minutes, add more water as necessary. Add in chicken liver, oyster sauce and cook for another 5-10 minutes or until tender and sauce has reduce to about half, season with salt as required. Serve with a lot of rice.



Source: http://overseaspinoycooking.blogspot.com/search/label/Adobo