Basically, a sweeter version of chicken adobo with hardboiled eggs.
And look who’s hiding under the table: a very sleepy Pepper!
- 2 whole chickens (about 2.5kg), cut into pieces*
- 12 hardboiled eggs
- 1 cup soy sauce
- 1/2 cup vinegar
- 4-6 tbsp oyster sauce
- 500ml 7up or sprite
- 2-3 tbsp cooking oil
- 3 tbsp sugar
- 2 bulbs garlic, minced
- 4 dried laurel leaves
- 2-3 pcs star annise
- Salt and pepper**, to taste
- 1 cup water
*In most supermarkets here, you can ask butchers to have the whole chickens cut into adobo style.
**Whole peppercorns are used traditionally, but I hate having to pick it out when I’m eating so I just use ground black pepper.
- In a large pan, add all ingredients except hardboiled eggs and mix together. I like to add things in a specific order: chicken, then dry ingredients, then wet ingredients. No difference really, but I prefer to submerge the dry ingredients so it makes it easier to toss around.
- Bring to a boil over medium high heat.
- Cook for 25-30 minutes or until chicken is done. I usually let it cook until I see the skin and flesh about to fall off the bone.
- Taste if it needs more seasoning. If it’s a bit salty, add water. If it’s a bit bland, add soy sauce and/or sugar.
- Add eggs and mix.
- Serve over steaming hot rice!
Tip: Spoon a generous amount of sauce over rice and let it soak for a few minutes. As the rice cools down, it will absorb the sauce making it juicier and stickier.