Filipino-Chinese Style Chicken Adobo

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.

Cooking directions:

  1. 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.
  2. Bring to a boil over medium high heat.
  3. 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.
  4. 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.
  5. Add eggs and mix.
  6. 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.


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