Pro Chef Reacts.. To Joshua Weissman AUTHENTIC Chicken Adobo

[@ChefJamesMakinson]

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[@joshuatempleton9556]

you need a few videos where you attempt the recipes along with the video so you can tweek it a bit.

[@xuaeenr1]

Also try "soy sauce less" adobo. The key to PHL adobo is the vinegar. Those from Luzon made adobo without soy sauce until the coming of the Chinese in our country. Also we make chicken and pork adobo combined.

[@gylionbakunawa6637]

They always cook chicken adobo but believe tinolang manok or chicken ginger soup like adobo it is a popular dish in the Philippines and healthy dishes specially when your sick

[@idleeidolon]

You can relax on the worry about the vinegar. It is the one constant in Filipino food. We put it on EVERYTHING. All the other equatorial countries used spice and chilli to preserve their food during the days of no refrigeration. We used vinegar.

[@gamaliellysandercabria7856]

Filipino adobo really is a vinegar based recipe. I would like to suggest to you Andy's video with Mr. Binamira on its history. Just additional tidbits when you try to make it. kzbin.info/www/bejne/p3OzeoSqbNSdqKs

[@justahologram2230]

If your date isn't intrigued by the smell of garlic, get rid of them, you don't need that negativity

[@ChefJamesMakinson]

🤣 haha

[@KingDelo_]

I dont date vampires

[@dgh25]

😂

[@HyperHorse]

But attacking them with garlic sauce is FUN!!!!!!

[@proximayt25]

😂

[@r-jaybolante2144]

What makes this dish special is it incorporates all flavors we all like; salty, sweet, smoky, sour, spicy & umami. Adobo the day after is the best as it sucked up all the marinade & the flavors fermented. The dish where we use calamansi instead of vinegar is called bistek.

[@ChefJamesMakinson]

Thank you!

[@bagaholicmom2573]

The pre-colonial Filipino adobo actually uses a lot of vinegar. In lieu of soy sauce, there's salt for them. In my case, I actually tried Joshua's recipe and it is definitely not bad with his ingredient proportions. While my adobo isn't normally as dark, what I do know is, if you are worried about vinegar being too much in quantity, sugar will always help balance the acidity and tie in all the other flavors.

[@bhello99]

yes this is correct

[@eduardochavacano]

Pre colonial Adobo is a myth churned by those who feel the need to give Chinese Soy Chicken a backstory set in a Polynesian island.

[@danwhitaker816]

I tried the recipe, for me the vinegar isn't as bad as you think since there's quite a lot of salt from the soy. As you said its all subjective but for me it balances quite well

[@ChefJamesMakinson]

Thanks for sharing!

[@beautifullycreatable]

I agree. I think Joshua used a lot of vinegar because he used quite a lot of soy sauce. Kabayan here

[@taishakuten5141]

There are also different variants of vinegar with different levels of sourness. As a filipino, I personally like using coconut vinegar in our adobo.

[@FatBoy42069]

As someone who’s family is Filipino and makes adobo on a weekly basis his sauce is to dark but the amount of garlic and vinegar is totally acceptable. You only need one type of soy sauce tho. Add a small bit of sugar too.

[@vonnaj22]

What type of soy sauce do you use for your adobo?

[@Throttle_Stories]

Adobo is the national dish of the Philippines and I'm surprised Joshua used silver swan (Which is very common brand of vinegar & soy sauce here in the Philippines) traditionally we add the vinegar on the latter part and we use whole pepper corn. We also add chopped potatoes FYI :)

[@ChefJamesMakinson]

me too!

[@eduardochavacano]

It is not the National Dish. Filipinos desperate to have an identity in foreign lands are peddling that lie out of ignorance or ability to cook a more complex dish. Adobo is hell not the national dish. Because there is no such thing as a national dish for the Philippines. Yet, Filipino maids in the middle east and Europe help spread the notion that Adobo is the national dish and that it existed long before the first Chinese merchant brought soy sauce and vinegar to islands in the pacific.

[@Vizible21]

@@eduardochavacano clearly you embody "utak talangka" part of Filipino culture. Lmao. It's not that deep. Let people have pride.

[@carlitossantos9957]

Hi Chef! As per my own recipe of Adobo, since I'm a Filipino, the vinegar was jut right and because of that, during the cooking process, you don't have to add water. Also, we cook it first (at least for us) with the sauce and then fry it for toast. Seperating the sauce after the toasting will ensure the chicken's crispiness at least before eating it, if not right away, but why not haha. This recipe of mine was designed for people who likes a strong taste of sauce that you can use just to give the rice hints of adobo and not to drench it with every bite. As on the Gyoza, making the sauce as dipping is too flavorful, might too salty actually. But adding vinegar to it my mitigate the saltiness and you can refer it to FIlipinos who love vinegar as one of the primary dipping sauce aside from Soy sauce, calamansi, and chili/jalapenos. In general, as per authenticity that I practice, just white sugar, ordinary vinegar, and ordinary soy sauce. No dark or rice vinegar stuff. There's also no greens on top for serving, unless you're on a fancy restaurant.

[@klubberzvonhatzenbuhl563]

Balance is key.

[@ChefJamesMakinson]

Very interesting! I asume there are a lot of different methods on making it in the Philippines.

[@Mondy667]

​@ChefJamesMakinson People are not exaggerating when they say every region, household and individuals have their own recipes

[@scivsanti7163]

Every households / region got their own version of adobo 😊. Some even use coke instead of water and sugar. Our family Use sprite, annatto oil (searing)

[@sarshanden8033]

​@@ChefJamesMakinsonThere are, and you should try all of them.

[@lewismaddock1654]

My favorite chicken dish is something called "Frango a passarinho". It's basically a simple dish finger food from Brazilian bars of fried chicken bits (usually drumettes) with quite a lot of garlic and some lime. We have also got a traditional dish of Chicken and Okras, which is probably western African influence, it's amazing.

[@ChefJamesMakinson]

Interesting, I haven't heard of it before!

[@adrianojordao4634]

Is portuguese. Nothing special, just fried chicken. Passarinho means litle bird. So a chiquen with the same treatment that a litle bird like a thrush.

[@cherryreyes2466]

As Andy did, this is the Visayan version (towards central southern Philippines). The Tagalog version (more to the north, closer to the capital) has no sugar. The reason for the vinegar is more for preservative. Here in the Philippines, we don't use apple cider but just cane vinegar.. Aside from plain chicken, you can do mix of chicken and pork, or just only pork. Adobo buns are also a popular snack. There is also a squid adobo using squid ink but the process is slightly different. For the gyoza dipping sauce, Filipinos would dip that in soy sauce and vinegar combo. Filipino flavor profile for foods, many foods have a sour component. I hope after trying Andy's and Joshua's takes on adobo, you can make your own and feature it on your channel, Chef. Thanks for featuring adobo.

[@ChefJamesMakinson]

Very interesting! I haven't seen a squid ink adobo! :)

[@eki341]

I'd like to see you make the recipe and follow up on the vinegar critique. You have a lot of reaction content recently but not much cooking content, it would be cool to see them mixed in a little bit! You could definitely make it still marketable with good editing.

[@Enthusiastic-Trainspotter-BNE]

I think that he currently cannot do much cooking content because I saw him say in the comments of another video that a friend or colleague or whoever - likely doing all of the camerawork - is now unavailable. But please do seriously not quote me on this though, it just is something roughly along those lines from my memory.

[@ChefJamesMakinson]

I would like to but cooking videos take a lot of time and work. if I want them to be better I need some extra help which I have now but we are going into summer and this is holiday time for a lot of people.

[@ChefJamesMakinson]

That and trying to get the right ingredients! haha

[@shays7815]

The only vinegar I use in chicken adobo is Datu Puti. It's a sugar cane vinegar from the Philippines. And of course I use Silver Swan soy sauce. I never heard of someone using rice vinegar and dark soy sauce. Though I guess to each is own.

[@jrRabet]

My favorite is chicken joojeh kabobs. Chicken marinated in yogurt, finely minced onion, saffron and a medley of Iranian spices skewered and grilled to perfection with crispy potato bottom basmati rice and some tabouli salad and hot tea. 😋

[@ZulqarnainAidil]

An ex of mine is Pinoy and she made me Adobo. It is pretty much is cooked in vinegar. Us Malays have something similar but the ratio of vinegar to water/stock is lower. On another note, my favourite chicken dish is a sichuan recipe that a friend of my mom taught her when she worked at a factory. It’s like chicken cooked in dried chilli and soya sauce. My mom accident bought the dried chilli padi (the extra spicy tiny chillies) and it made my little sister cry.

[@ChefJamesMakinson]

sounds interesting!

[@ilovemangobingsu]

I think the reason why Joshua put a lot of vinegar is because he used rice vinegar which is a lot milder compared to apple cider vinegar. Here in the Philippines, we normally use sugarcane vinegar in our adobo which is similar to rice vinegar in terms of mildness. The vinegar actually serves as the preservative which will prevent the dish from getting spoiled especially if you're going to keep it for a longer period of time. This how we preserve meat during the olden days. So it is very common to use the adobo meat in making other dish. Like in our home, my mom would add the leftovers in stir fried or sautéed vegetables, and sometimes in fried rice. Making gyoza out of the leftovers is a great idea. Joshua did a good job on this. It is also normal for us to put a lot of garlic in adobo but we don't minced or crushed it into small pieces so that the flavor will not be overwhelming. In fact, some people do not peel the garlic and just include the skin when cooking adobo. But what I can comment is that Joshua's adobo was too dark. The silver swan soy sauce that he used is already dark so I don't understand why he needs to add another dark soy sauce unless he is using the sweet dark soy sauce which has an additional sweetness to it. I wonder if he intentionally added that because palm sugar has milder sweetness. But otherwise, I think Joshua did a good job with his adobo. Oh by the way, his method of cooking the gyoza here is the correct method of preparing this type of dumpling. This is one of the differences of Japanese gyoza from the Chinese dumplings which were either steamed or deep fried.

[@sethgaston845]

Thank you for the information!

[@Senju1k13]

I do think the two soy sauces is weird, and idk about it. But I will also say, my grandma and aunties would cook down the adobo quite a lot, until most of the sauce was cooked near dry. The adobo was always very dark, and had quite a vinegar bite!

[@ilovemangobingsu]

@@Senju1k13 well actually, adobo varies from every region and also from every household. It really depends on the preference of the one preparing it. The sweet dark soy sauce is commonly used in Thai cuisine but not in Filipino cuisine. Its the same thing with palm sugar.

[@Senju1k13]

@@ilovemangobingsu for sure =) I've tried some palm sugar in adobo myself, and it's pretty nice. Layering the soy sauces reminded me of some Chinese cuisine too, which could also have influence. It's neat how varied it can all be!

[@ilovemangobingsu]

@@Senju1k13 i totally agree 👍

[@LorienDrechsler]

Ooooh, how about a James, Josha, and Guga cookoff?! Maybe a chili contest? Nice reaction video James!

[@ChefJamesMakinson]

I would love to do that!

[@ilovemangobingsu]

That's a good idea.

[@aidi58]

Cooking the garlic will make them really mild. My wife, who is a Filipina, uses garlic in that volume for this dish. Quite mild after cooking. The rice vinegar is also mild. This is also done with pork belly.

[@JustineAndrew]

As a Filipino,i approve this adobo ♥️ looks delicious 🤤

[@ChefJamesMakinson]

😋

[@arturotorres2281]

Even us Filipinos being an Archipelago have different and various versions of Adobo. Some only use vinegar and don't use soy sauce/toyo, but in general I would agree that vinegar and soy sauce or toyo are the main ingredients of an authentic Filipino Adobo.

[@stryed3483]

Thermomix, give this guy his sponsorship :'D Never heard of those myself. Those adobo gyozas in a lettuce leaf would be awesome :O

[@ChefJamesMakinson]

😂

[@112-DavidL]

@ChefJamesMakinson I made Josh's Adobo and for lunch the next day I made his Goza pot stickers with the leftovers and my Filipino sister inlaw who tried my cooking asked "since when did I change from being an Aussie to being a Filipino" because it tasted exactly like her grandmother's recipe and her grandmother has been in heaven for the past 10yrs and my brother and her only met 5yrs ago

[@HoshikoStarz]

The gravy makes me want to eat rice just with the gravy only.

[@ChefJamesMakinson]

haha 😂

[@Enthusiastic-Trainspotter-BNE]

same here

[@Sniperboy5551]

There is nothing better than rice covered in gravy or a sauce.

[@HoshikoStarz]

Rice is must 😂😂😂

[@agunemon]

Adoborice is

[@mitchyhanjoy]

My fav chicken dish will be definitely Adobo. ❤ The vinegar is really part of it and since he put palm sugar and soy sauce it will balance the taste perfectly.. he also uses rice vinegar which is less sour compare to local vinegar in Philippines that is so sour so putting that much the taste would be fine...❤

[@noniemarkcastillo8237]

I love your show chef and this dish is a heritage dish for it is our national dish. Here in the Philippines since we're an archipelago, in 18 regions there are so many varieties and colors depends on the region. And they all tastes so good. ❤

[@ChefJamesMakinson]

Thank you! I have worked with a lot of filipinos and I would love to visit one day, everyone says you need about 2 week to see most of the places

[@Mn-ix4lc]

My favourite chicken dish is Anything that my mom cook's

[@ChefJamesMakinson]

🤣 nice!

[@Enthusiastic-Trainspotter-BNE]

me too

[@moroc333]

This recipe was my first experience with Filipino cooking and I can say that it got me hooked. The vinegar level was really nice, I think that's because it is rice vinegar which is very gentle.

[@deadbadugly]

Dear James. I love Your videos. You are the most polite, well mannered and stoic personality on this platform. Your insight into cooking, logical thinking when reviewing other cooks and chefs is very refreshing. Greetings from Poland and I would love to see You review some of our recipes. :) All the best

[@ChefJamesMakinson]

Wow, thank you! :) Have a great week!

[@scottrawlins8165]

I quite agree

[@TheReluctantCarGuy]

McCormack used to do those pre measured spices cards and their rosemary chicken thighs with red potatoes is the first thing I ever made for my wife, super delisious

[@limeparticle]

I mean garlic is fine for dates, as long as you both eat it 😂

[@ChefJamesMakinson]

😂 hahaha

[@Enthusiastic-Trainspotter-BNE]

🤣 wise words

[@merchant69420]

my favourite adobo recipe is chicken liver + gizzard and Clam Adobo. so many variants! i can cook it hundred different ways. in. every. different. type. of. meat. crazy!

[@ChefJamesMakinson]

Interesting!

[@screamz3r089]

For us we use more vinegar and squeeze kalamansi... I'm from PH... Anyways we use cane vinegar si its a little bit on the mild and sweet side

[@emilia_ramen]

One modification some people do is instead of sugar, they add pineapple juice/liquid from the canned/packed pineapples and add pineapple bits. It gives adobo a sweet bright flavor. I personally like adding Sprite to the adobo marinade. Some regions in the PH add coconut milk (adobo sa gata) and some eliminate soy sauce altogether (adobong puti or white adobo in english)

[@ChefJamesMakinson]

Interesting!

[@johndreigrandheart7485]

@@ChefJamesMakinson It's true chef, the pineapple juice helps with softening the meat fibers and thus making the flavors seep into the meat (that's what mom always says). Adobo really has many different variations and more often than not different households has different adobo.

[@mercedesbancolita1212]

You can try mixed pork and chicken in adobo. And in old ways we don't remove the peeling of the garlic after crushing it. We add the peeling to the recipe. We never add water in adobo it's one way of preserving the adobo for even a week. Cooking the pork and chicken in vinegar and garlic for hours makes the adobo sweeter before adding soy sauce or anything you want to do with it (fried, sauced, flaked, etc..)

[@rosiedij6136]

The fact that i can literally smell the adobo through the screen…. I just love the aroma of adobo 😆

[@TheGeorobe]

DOs for Filipino adobo: -more vinegar than soy (if you used a cup of vig, then only a third or half of soy sauce) -more garlic, the better (crush them first) -skip water -use whole pepper, bay leaves (2 pcs is ok) -searing/frying is optional, ‘ups’ enhances the flavor -long simmer to thicken the sauce -sugar is optional (we use it to balance or ‘repair’ the dish haha) -end- enjoy and good luck 😊

[@ChefJamesMakinson]

Thank you!

[@peterschutzek325]

My mother gave me a Thermomix when I was studying. It still works. One of the best gifts I've ever received.

[@ChefJamesMakinson]

very nice! :)

[@juneirarnab2006]

I suggest you make a podcast about thermomix, explaining the history of it, your experience with it in a restaurant which i would love to hear and the differences between brands, how it works, etc. I am pretty sure if that video becomes popular you mught get a sponsorship hopefully. Oh and also a chopping board 😂😂

[@ChefJamesMakinson]

Noted!

[@farmalltomf]

James, yet another balanced and straight forward review, well played. Favorite chicken dish? Chicken Paprikash. Classic Czech comfort food. Made the traditional way with Czech nokedli.

[@ChefJamesMakinson]

Thank you Tom!

[@johnphamlore8073]

My favorite chicken is dark meat with skin on, bone in, dunk in melted butter, coat with crushed corn flakes, bake for around 40 minutes at a little less than 180 celsius. Use a Thermapen to make sure the chicken is cooked to proper temperature. These days one can do this in an air fryer.

[@Aisaaax]

I like chicken in batter fried in a pan. I add a few drops of milk to flour and mix it with my hands - the result is very dry small flakes. You can add pepper here, or add it to the egg. I make a very salty egg wash with spices that I like - usually just black pepper, sometimes add grated garlic. I cut chicken breast into long strips, add plenty of oil to a flat pan (not thick layer though, I'm not trying to fry it, although you could if you wanted to). Chicken goes to normal flour, then egg, then my special flour. Sometimes I repeat egg and special flour. Then to the pan. Flip it when golden brown, thrn take out when both sides are done. Best with rice ot mashed potatoes. The special flour is a cheat to make batter more wrinkly and crunchy, more KFC-like. I also like to make carrot salad for it. Take grated carrot (best on fine grater or fine julien mandolin), add grated garlic, mayo and daikon (white chinese radish) if you have it. It's a great salad for rice and potatoes and any meat. I especially like it with rice and baked or pan-fried salmon😮 Also doesn't vinegar evaporate and become less acidic if you cook it a long time?😮

[@rogervallve7375]

My favourite chicken is"Pollastre amb samfaina" my mother made it and the chicken was so tender, dipped the bread in the sauce

[@UTubeQu1che551]

My fav chicken dish is a casserole made using chicken thighs, maple syrup, yams (or sweet potatoes), chopped carrots, Brussel sprouts, and a bit of chicken broth. Always a winner at the dinner table! I never regret making chicken enchiladas or a good ol’ roasted chicken!

[@lacellelamb9560]

Vinegar chicken is my go to recipe. Crisp baked chicken, garlicky and vinegar twang. Salt n freshly cracked pepper! YUM❤

[@mrsuav3283]

I tried this recipe, it's really f-fin good. To me the taste has more acidity compared to the original filipino recipe. I tried a lot of adobo recipe including the original, but to me, Joshua's recipe is in another level. This is just my opinon. just like Chef James said "it depends on your taste."

[@ChefJamesMakinson]

Thanks for sharing!

[@milaescauriaga6444]

try to make it w/ kalamansi or lemon when you marinated insted of vinegar. vinegar will put it if the meat and chicken is a bit tender .theres a lot of ways and style of cooking adobo but the best adobo is dry and have there on oil.can put also fried banana and potato potato and fried garlic ,union leaves or leak on top.

[@BruceCruce]

my mother used to make this one chicken dish, it was panfried in whatever the cheapest brand of oil was at the time and then gracefully removed from the pan and served with some rice with a touch of love, she called it chicken with some rice because it's the end of the month and i havent been paid yet.

[@iamtesting3824]

When you pan fry gyoza like him it's mainly Japanese style whereas steam or boil it's going to be explicitly Chinese (or should I say Non-Japanese) style. the dish looks delicious ;)

[@Enthusiastic-Trainspotter-BNE]

So then gyoza is Japanese? Ok, because I was so puzzled as to why he called it that, because that actually is my first time ever hearing that word.

[@iamtesting3824]

@@Enthusiastic-Trainspotter-BNE I am not sure he is aware of the subtle difference between Japanese or non-Japanese style. I think youtube videos don't explicitly explains either. I would say it's more like he tried in a restaurant and/or saw it in a video things like that. According to wiki Gyoza is Japanese word. In Chinese Jiaozi, which I didn't know ;) but yes you see pan fried version in Japanese ramen bars. I hate slurping so when I travel Japan I try to avoid ramen bars(I don't bring spork!!). either way, according to the internet, these styles were recorded around late 1800s early 1900 for the first time in Japan(originally from China but pan frying technique is more common in Japan as opposed to China), so it's not really old compared to the Kaiseki/Zen style cuisine Which might be interesting if Chef James could explore some of these cuisines :)

[@Enthusiastic-Trainspotter-BNE]

@@iamtesting3824 okey dokey, thanks

[@ChefJamesMakinson]

😉

[@hannah60000]

@@iamtesting3824 Great explanation. Some Japanese people will call gyoza Chinese though, even though the technique that is usually used to cook gyoza in Japan is of Japanese origin. I recall being checked by a Japanese person for saying gyoza was one of my favourite Japanese food items! 😆 The politics of food and its various origins can be tough and heated.

[@andoxcv]

Chicken Tinola is the best during the winter season due to its soup......magnifico muwahhh

[@onxyxd7357]

(also Filipino) the adobo looked good and was actually really similar with how my family cooks it, except the amount of garlic we put in depends on how lazy we are to peel the cloves lol. what I'm more interested in was the gyoza because that looked so good I might have to try it for myself! soy sauce + vinegar (plus chili oil if you want spicy) is so on point, it's like the default dip I make for things like siumai and the like. I guess for people who don't like vinegar, a substitution of calamansi or lemon would be great too.

[@ChefJamesMakinson]

Very good to know! :)

[@warmwoolsoxgood4559]

Good video. Having lived in Hawaii for thirty plus years and in a local but Filipino community, I can say that yes, there are many styles of adobo, but the vinegar is a huge aspect, and stands out, yet commingles with all its pals in the pot perfectly. I’ve had some verrrrry vinegary adobos, which were delicious as well as less vinegary versions. What Josh added would be exactly what I saw as the norm.

[@ChefJamesMakinson]

Good to know! I miss Hawaii, I used to live on the Big Island.

[@Unotch]

This the BEST recipe for a date... if you both eat it!

[@stonepiggy]

Always a fun time watching your videos! Maybe you could make a follow up video and cook his recipe. Then you could taste it and find out about that vinegar? That would be awesome to see!

[@ChefJamesMakinson]

good idea!

[@ddgyt50]

Chicken cacciatore when made properly. Memories of my grandmother's excellent cooking.

[@ChefJamesMakinson]

😉

[@MattRoadhouse]

My fav = penne Alfredo & shredded rotisserie chicken with seasoned skin [crackling] and lots of freshly ground black pepper (Lawry's as seasoning salt)

[@1kblck11]

Every adobo is authentic as long as its salty and has Bay leaf but nothing beats every mom's adobo.

[@mgntstr]

While deeper pots are great for containing the splatter, it also means when you put your hand near it to flip the chicken your hand is going to be getting more hot hot hot oil splatter on it compared to the shallower pots.

[@BennLuvsYou24]

People don’t normally eat the garlic. It’s just for flavor. Although I use 7cloves at most.

[@kdub175]

my favorite chicken dish is very complex an not for everyone. You start with a very thin chicken breast, cooked beautifully in a ph 12 h2o bath with a quarter pinch of salt for 1 hour. Plated & finished with just a squeeze of lemon.

[@ChefJamesMakinson]

😉

[@keithdavies52]

Beer butt chicken on charcoal and cherry wood. Spatchcock is fine, too, season, and last minute the BBQ sauce you do. Just is the best way.

[@JohnSmith-hm1lj]

I'm a foodie and have made his recipe. I don't think the amount of vinegar is too much assuming you use what you should be using, which is cane vinegar or coconut vinegar (I've made using white vinegar in the past in a pinch and would agree that if you're using something sharper like that the amount should definitely be cut) I do find that using aged soy makes a big difference, but I did find it a bit too salty so I cut both the soy and dark soy in half and substituted with water plus a tiny bit of stock concentrate. I made the recipe as written the first time, and much preferred the one with the reduced soy. I also later started adding about a tablespoon of gochujang paste and a couple of bird's-eye chilies to the braise, as I find a little bit of heat here especially the smokiness from the gochujang to add a layer of complexity.. I may try going a tiny bit lighter on the vinegar next time, but I like acidity so I probably won't cut it by more than a quarter or so.

[@satsukimoto839]

well for me as a filipino who knows how to cook and my fav dish to eat and cook is adobo, honestly filipino cooking doesnt rely on measurements and just taste the seasoning if it fits our taste XD. Still proud that foreigners do cook our dish and do it right. PS try cooking it with oyster sauce instead of dark soy sauce it taste good dont know if u like it though cause for me its good

[@Rhoda8002]

In Hawaii, it's garlic chicken. There's a place in Kalihi that makes it. A little place. I don't live there; forgot name of place. I don't eat it often but will make effort to go there when I'm there. Now, I'm a big Adobo fan. It's best w/pork. Vinegar is important because of marinade. Vinegar gives the "kick." ( I have not mastered it yet. ) 49ers (little place in Aiea) sells Adobo fried rice. It's good...really good. Oh, adobo should not be sweet. Vinegar is still an issue.

[@marley9904]

Sir James, that chicken 🐔 adobo looks yummy 😋, I will try his recipe. I love chicken adobo.

[@ChefJamesMakinson]

😉

[@EdgeGilid]

We dont really put water when we marinate adobo. I wouldn't really mind the vinegar to water that much. We also sometimes use sprite for our adobo too

[@ChefJamesMakinson]

😉

[@reynaldonicolas3168]

As a filipino i can say that the vinegar he used was considered mild for us...several of us are on more on the salty side, more on the sweet side and more on the sour side just like our "sinigang" aside from that several of our meals are paired with dipping sauce, a mixture of Calamansi (Lime), Vinegar, soy sauce and chilis..why our foods are more on the salty side especially in adobo ? The sauce itself is already a viand paired with a lot of rice.

[@Sr19769p]

Both dishes look bangin' but I think I'd prefer the 2nd dish made with the 'leftovers'; it's amazing what you can conjure up with leftovers - often better than the original dish, especially the day after. I think he uses a lot of vinegar to soften the chicken Fave chicken dishes? Chicken Piri-Piri or a simple, honest, bistro-style roasted free-range, corn-fed chicken w/40 cloves of garlic and dauphinoise potatoes. Jamie Olive-Oil does a good one cooked in milk, sage, lemon & cinnamon. Great post, dude. Love your intelligence, knowledge, humour, patience and passion. 👍

[@ChefJamesMakinson]

Thank you!

[@chenglim1087]

My favorite chicken recipes are adobo, grilled or bbq, and crispy fried. Simpke and easy, but definitely delicious.

[@baguettegamegurl7617]

Aint nothing like taking a bite of fresh chicken straight from the coop 😊

[@Mottleydude1]

On the question of using this much rice wine vinegar. That’s more vinegar than is normally used and it’s undiluted. Weismann is also reducing it to a glaze and not all adobo recipes do that. So beware if you try this recipe as a little bit of the glaze goes a long way. For a serving this size one to two tablespoons will do fine. More than that will be a bit overwhelming.

[@fr0stief0n]

if i'm not wrong the dark soy sauce (aka old soy sauce in cantonese) is sweet so it'll balance out the vinegar

[@notsands7298]

few things; 1. we usually use cane vinegar for adobo and not rice vinegar, i might need to try that next time we cook. 2. silver swan soy sauce is nice for adobo which is not sooo salty unlike other soy sauce brands here BUT my go to for less salty soy sauce (if we don't add sugar on the adobo) is a brand called ''Marca Piña". 3. if the chicken slides off the bone like that and rich thiccc sauce, there will be no left overs. even the rice pot will be empty. edit: shallots or onions on the thick sauce can make me empty the rice pot

[@AlllAboutYou]

For me my fave chicken dish is Chicken Adobo and Chicken Inasal :)

[@lankytor6396]

Chef James thank you for bringing awareness, I believe Sharon Osborne was detected with colon cancer and after getting checked she’s ok now. It is extremely important. It is a very important message you have here

[@errollleggo447]

Butter chicken is my favourite. I did comment this on your channel before. Never had chicken adobo, I like how it looks so far.

[@ChefJamesMakinson]

😋

[@thewickedsoulirises]

since it was reduced, the taste of the soy will be much more pronounce so the vinegar is a nice touch on that

[@gatovillano7009]

Oddly enough, I would say that General Tao could be my favorite chicken dish. No way!!! buffalo wings is definately my favorite chicken dish hands down. 😁

[@raquelbongais8391]

7:06 Oh, wow. That looks delish.😋

[@ken_kaneki7939]

I'm filipino and I also have my own version of adobo, all ingredients are like the original except for MILK 😂😂 yeah i put milk on it and was surprise that it tasted good lol hahahaha

[@rahimamanibpel4956]

I approve his portion of vinegar. Pre-colonial adobo itself is more of a method of preserving meat than a dish itself so the vinegar amount is okay. And simmering the meat potlid open would reduce the acidity. It is a method we use here hehe. just sharing. :)

[@ChefJamesMakinson]

Thanks for sharing!

[@glisterbernalte1349]

Hi Chef James. The amount of vinegar isn't actually an issue since he simmers the sauce which burns off the acidity of the vinegar and concentrates the amount of salt from the soy sauce. Also if you really check the most basic adobo recipe, down to it's very roots, vinegar is the main ingredient. This is because this cooking method was used to preserve meat for days. Soy sauce was only added later on when it became available in the archipelago after much trading with the neighboring asian countries.

[@ChefJamesMakinson]

Thanks for the info!

[@erikevenson4303]

I have a few favorite chicken dishes. Grilled chicken, Smoked chicken thighs, Coconut curry chicken and chicken and broccoli with rice.

[@ChefJamesMakinson]

Love it!!

[@robgraybeal8089]

I really enjoyed this video James! I don't know how I missed it when you first released it, but I did get to watch it now! Uncle Roger cooked pork adobo, check it out if you haven't seen it yet! The lady that he cooked it with used coconut milk! I gotta try that! I grill my pork for extra flavor, but never tried or even heard of using coconut milk in adobo here in the Philippines. TTYL buddy! Take care!

[@ChefJamesMakinson]

Glad you enjoyed it!

[@RR-jy9fu]

Coming from the Ph, I'd say (for me) this is a "fancy" version of adobo. Rice vinegar, palm sugar and dark soy sauce are something we don't really use. Dish looks superb though 😍

[@ChefJamesMakinson]

😉

[@benjaminbouyant2675]

That looks amazing, you should make it and eat it, in fact, you should make it, eat it and feed it to your friends, family and just about anyone you know. Also, one of the best things about curry style dishes is having it the next day, heated up out of the fridge. My fave chicken dish would have to be something called chicken jhaal fry, its a kind of spicy shallow curry of panfried chicken that goes great with some citrus and paratha or rice. Also, here we tend to buy our chicken live and have them slaughtered at the chicken shop. You should look up chicken jhaal fry, its great, spicy but great.

[@ChefJamesMakinson]

😉

[@Matt-sk6hi]

Having made this myself, it is indeed delicious.

[@ChefJamesMakinson]

good to know!

[@reix6830]

In the philippines, every household, every family have their own recipe for adobo. My grandmother's adobo is different from how my father cook it, and my own recipe for it is completely different too, there is no strict rule of how to cook it. You can use tomato for the acidity component, but it will spoil relatively quick without any refrigiration, unlike the one cooked with vinegar, which can last for almost a week without refrigiration. The 'traditional' adobo was sour, because it was only cooked in vinegar, salt and garlic. It doesn't use soy sauce as its source of saltiness. So putting a lot of vinegar in it will help in preservation, and as the other commenter said, we filipinos 'cook' the vinegar first to mellow out the sourness of it. I don't know the theory behind it, I don't even know how it works, but we just do it and it works. And reducing the sauce of adobo depends on what protein you use. For me, it should be gravy like consistency for chicken, and thinner when using pork. For fish, it depends on what fish.

[@ChefJamesMakinson]

😉

[@lankytor6396]

Please be healthy and safe everyone

[@mes4925]

Right now, Chicken Katsu is definitely my favorite. I normally make it with an egg fried rice for a sorta Malaysian spin on a Katsudon.

[@ChefJamesMakinson]

Sounds great!

[@InvertedFreeSolo]

I'm definitely making this on Sunday

[@SadUser-s1u]

I liked this video and I hope u have a good day guys. Always stay happy. I have to make fried rice now

[@ChefJamesMakinson]

Thank you! You too!

[@reliablevariable1615]

My favorite chicken dish is the one from my mother. She cooked a whole chicken in a big clay pot. It came out amazing. I miss her and the wonderful food she cooked. I wished she taught me how to make it but she always refused. :(

[@oxoelfoxo]

for me sweetened adobo borders on humba but yes please on the garlic, lots and lots of it

[@heather_bot]

Chicken Parmesan is my go to for Valentines Day and my birthday

[@ChefJamesMakinson]

😉

[@dobiebloke9311]

James - I think I have seen 3-4 support staff per shoot, as well. We only get to see a brief slash of them, usually when he brings the crew in for the 'taste test'. I think there's at least one other person (off camera, totally), for the shoot. As well, I'm sure he's got a number of other, editors, graphics creators, commercial liaisons, etc. He really seems to be set up very nicely. I've heard some YT content creators, that are 1 or 2 person shows (such as yours), explain some of the back room players to their content, and not many, if any, are a one-man band. Which begs the question, What support crew do you use, if any? There have to be people behind the scenes, I'm thinking, considering how much work goes into producing even a ten-minute vid, with any coherence. Which begs another question, are you still working at a restaurant.? If so, which one, if it is permissible to say. As to the vinegar, I would say the same about the dark and regular soy sauce. That was a lot, as well. I agree with what you said, as being that I'm not there to taste it, how can I judge? Intuitively, I wouldn't approach those percentages, but I've been humbled before, so who knows?

[@ChefJamesMakinson]

😉

[@jankenpoi6423]

i can tell its perfectly cooked just by looking at how those leg bones came off.. no other way of having em😋👌

[@ChefJamesMakinson]

😉

[@GlideAndSlide123]

The Adobo is a bit darker than the traditional ones we have here. We use white cane vinegar which is milder in flavor (not to confuse it with Sukang Iloko which is fermented cane vinegar). This is why the amount of vinegar in Adobo is quite a lot. Adding a lot of crushed garlic is also quite common. There are lots of varieties of adobo, and it varies from household to household but there are certain key aspects you have to respect when making one.

[@kramareva7446]

The 20 garlic and half a cup of vinegar is very much right on. One, because you're only for the taste of garlic and you won't have to eat each one of them and thus good for a date. Also, the vinegar will evaporate as you simmer it for almost an hour just like Joshua's video. If you just put 1-2 tablespoons of it, then you will not taste the vinegar flavor making it an un-Adobo dish. Lastly, yes his Adobo taste very very good. A lot of Filipino Chefs and cooks replicate his recipe and all have a favorable result.. Hope you learn a lot from him on how to cook Adobo properly...😊😊

[@billysanpidro]

People (and lots of them are Filipinos) often forget that adobo is supposed to be vinegar-y. The ingredients are basically chicken, vinegar, and salt. Philippine cuisine only began to use soy sauce in the late 19th-early 20th century.

[@skyrimaguas4832]

While there are many variations on adobo, there are 4 basic ingredients that it must have for its flavor profile to be called adobo: 1. Meat (chicken, pork, any protein) or vegetable 2. Vinegar 3. Garlic 4. Salting medium (plain salt or soy sauce) All other ingredients are optional and not necessary: - sugar - aromatics (bay leaf, black pepper, onion, chillies) - add on extenders like potatoes and boiled egg - msg

[@ChefJamesMakinson]

Thank you!

[@hellraidart]

Awesome a new video. Thanks for amazing and fun content!

[@ChefJamesMakinson]

Thank you!!

[@christopherstewart246]

I’ve eaten authentic adobo made by Filipinos in California. The quantity of vinegar Joshua uses seems about right. Adobo recipes differed widely in the Spanish empire and even before he mentioned the Philippines I knew it was that version. Yes, it is quite tangy and often heavily spiced with chile-but tastes great if you enjoy those flavors, especially with rice absorbing it all. I’m curious about other Spanish empire adobos. Maybe there’s a version from Iberia-maybe a more tame recipe would be a good subject for your own demo video as a follow-up linked to this.

[@ChefJamesMakinson]

its not super common at least where I am, paella is the thing but I should make something!

[@jedidazed3390]

Adobo is a precolonial filipino food. The name comes from "adobo de los naturales" or "marinade of the natives", a term coined by spanish conquistadors to name the way the natives preserved their food.They named it this because of the use of garlic and vinegar and salt, but the filipino version made use of bay leaves, whole peppercorns, and exotic spices such as banana blossom, ginger, and star anise. Adobos from other spanish colonial regions will either originate from this recipe due to the filipino diaspora, or just simply mean a type of marinade. Not all non filipino adobos will even be cooked. In mexico, adobo is a chili sauce and in puerto rico, its a seasoned salt mix used for grilling.