lunch

Adobong Manok with Garlic-Steamed Jasmine Rice

Name: Adobong Manok with Garlic-Steamed Jasmine Rice
Ingredients: 119.3 g Chicken breast, skin-on, raw; 141.6 g Rice, white, long-grain, cooked; 118.0 g Broccoli, raw, chopped; 23.6 ml Cane vinegar; 14.9 ml Soy sauce; 13.5 g Palm sugar; 0.6 tbsp Olive oil

Nutrition

599

kcal

Calories

Protein

Carbs

Fat

AI Insight

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Ingredients(7)

Chicken breast, skin-on, raw119.3 g

Rice, white, long-grain, cooked141.6 g

Broccoli, raw, chopped118.0 g

Cane vinegar23.6 ml

Soy sauce14.9 ml

Palm sugar13.5 g

Olive oil0.6 tbsp

Instructions

In a small bowl, whisk together soy sauce, cane vinegar, minced garlic, black peppercorns, and palm sugar.

Heat olive oil in a heavy-bottomed pan over medium-high heat. Place the chicken breast skin-side down and sear until the skin is deeply golden and crisp, about 4-5 minutes. Flip and cook for another 3 minutes.

Pour the marinade into the pan. Bring to a gentle simmer, then cover and braise for 8-10 minutes until the chicken is tender and the sauce has reduced to a glossy glaze that clings to the meat.

While the chicken braises, steam the broccoli until bright green and tender-crisp.

Plate the hot jasmine rice, top with the glazed chicken breast, and spoon the remaining adobo sauce over the top. Serve with the steamed broccoli on the side to round out the meal.