Adobong Puti

AJI-NO-MOTO® Umami Seasoning

Ingredients

  • 1 kilo (1000g) Chicken, cut into serving pieces
  • 1 cup (250ml) Vinegar, white
  • 1/2 cup (50g) Garlic, crushed
  • 1 pc. (1g) Bayleaf, dried, crushed
  • 1/4 tsp. (0.6g) Peppercorn, cracked
  • 1 cup (250ml) Water
  • 2 cups (500ml) Cooking oil
  • 1/2 pack (5.5g) AJI-NO-MOTO® Umami Seasoning
  • 4 Tbsps. (60g) Sugar, white
  • 1 tsp. (5g) Salt, iodized

Procedure

  1. BOIL & SIMMER. In a pot, combine chicken, vinegar, garlic, bay leaf, peppercorn, and water. Bring to a boil. Lower the heat then simmer until chicken is tender. Remove chicken from the sauce. Set aside.
  2. DEEP-FRY. In a separate pan, heat oil. Deep-fry chicken until browned and skin is crispy. Drain excess oil using strainer or colander.
  3. SIMMER. Place chicken pieces back to the sauce then simmer until liquid is reduced to half.
  4. SEASON. Add AJI-NO-MOTO®, sugar, and salt. Mix well and simmer for 1 minute.
  5. SERVE. Transfer to a serving bowl. Serve and enjoy.

Cooking Tips

Deep-frying the chicken gives a more desirable and crispy texture of the skin.

Rate our recipe

ajinomoto cooking_time  Cooking Time: 30 minutes ajinomoto prep_time  Preparation: 10 minutes ajinomoto servings  Servings: 8 ajinomoto size  Serving size: 1 slice (75g) chicken, 4 Tbsps. (56ml) sauce

Products Used

AJI-NO-MOTO® Umami Seasoning Buy Now

Nutrition Facts

Calories per serving (kcal)
357.5
Carbohydrates (g)
10.0
Proteins (g)
22.3
Fat (g)
25.2
Dietary Fiber (g)
0.3
Calcium (mg)
101.4
Iron (mg)
3.1
Sodium (mg)
391.0

Good to Know Nutrition Facts

Chicken is a rich source of Niacin that helps maintain a healthy skin and good memory.

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