This is one great variation among the usual sizzling dishes. Combined with the chicken adobo classic cooked in a unique way that is sure to be good and tasty. A sizzling delight that is mouth-watering to every bits and pieces.
A great and quick recipe to enjoy. Simply made to your taste buds’ perfection. Join our fan page for quick tips and cooking demos.
Happy cooking! :9
Ingredients:
250 gm MAGNOLIA CHICKEN THIGH FILLET with skin on, sliced into strips
75 gm MAGNOLIA CHICKEN LIVER, chopped
2 Tbsp minced garlic
1 tsp Worcestershire sauce
3 Tbsp soy sauce
1/3 cup PUREFOODS SUPREMO VINEGAR or white vinegar
½ cup water
½ tsp freshly ground black pepper
2 tsp sugar
1 pc bayleaf
2 tsp cornstarch dissolved in
1 Tbsp water
1 pcs. red sili, chopped (optional)
5 pcs. quail eggs, boiled
MAGNOLIA NUTRI-OIL for frying
Toppings:
2 Tbsp toasted garlic chips (store-bought)
¼ cup MONTEREY CHICHARON or chicken skin chicharon (crackling skin)
1 Tbsp chopped wansoy
75 gm MAGNOLIA CHICKEN LIVER, chopped
2 Tbsp minced garlic
1 tsp Worcestershire sauce
3 Tbsp soy sauce
1/3 cup PUREFOODS SUPREMO VINEGAR or white vinegar
½ cup water
½ tsp freshly ground black pepper
2 tsp sugar
1 pc bayleaf
2 tsp cornstarch dissolved in
1 Tbsp water
1 pcs. red sili, chopped (optional)
5 pcs. quail eggs, boiled
MAGNOLIA NUTRI-OIL for frying
Toppings:
2 Tbsp toasted garlic chips (store-bought)
¼ cup MONTEREY CHICHARON or chicken skin chicharon (crackling skin)
1 Tbsp chopped wansoy
Procedure:
In a saucepan, combine chicken fillet, garlic, Worcestershire sauce, soy sauce, vinegar, chicken stock, black pepper, salt, sugar and bay leaf. Let boil then lower heat to simmer for 5 minutes. Add liver then let cook for another 10 minutes. Add dissolved cornstarch to thicken sauce. Let cook for 2 minutes more. Add sili if desired. Mix in the quail eggs.
Heat a sizzling plate until smoking. Add oil. Add chicken adobo mixture. Top with garlic chips, chicharon and green onions. Serve immediately.
Makes 4 servings.
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