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]

😂

[@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 👍

[@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!

[@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.

[@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.

[@acelegacymindset]

I'm Filipino and I make Adobo a bit different. Instead of using dark soy, I use some oyster sauce and no sugar. The soy sauce to vinegar ratio is around 2 to 0.5. Well for us Filipinos it wouldn't be adobo without that sourness. We only marinate it for an hour because most of us don't have that mindset to marinate it for the whole day. It's pretty much spot on, but I would love to try that adobo gyoza, never thought of it can be made like that hahahaha... 😅

[@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?

[@mechocaacosta7743]

Native Chicken Adobo Garlic Overload is quite famous here now in our city. Every city/region in the Philippines has their own version of adobo. White adobo which has a transparent sauce, Dry Adobo which is cooked until all the liquid has evaporated, Adobo in Coconut Milk which is obviously has coconut milk added into it as well as chilis, Adobo in Atsuete which is our city's unique recipe. It's color is orange because of the atsuete/annatto powder. There's also Adobo with Pineapple and Adobo with Potatoes/ Carrots & Potatoes and many more adobo recipes.

[@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.

[@sophiaisabelle027]

We appreciate your effort and hard work, Chef James. God bless you.

[@ChefJamesMakinson]

I appreciate that! Thank you!

[@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.

[@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

[@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.

[@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.

[@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.

[@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! :)

[@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.

[@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.

[@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!

[@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

[@JayTeeCooks]

I’ve tasted his recipe, my wife’s family recipe and a fusion recipe. It definitely needs that vinegar to balance out the very salty soy flavor. It’s so rich and flavorful, but it really is balanced.

[@ChefJamesMakinson]

good to know!

[@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. 😋

[@maudglazbrooke1287]

for the vinegar I think it depends on the vinegar, there are some really nice rice wine vinegars that are damn near drinkable straight... and some that would strip the paint off the wall. All vinegars may be created equal, but some are more equal than others.

[@ChefJamesMakinson]

I think he was using white wine vinegar and 6/7% Acidity is a lot

[@maudglazbrooke1287]

@@ChefJamesMakinson I coulda sworn he said unseasoned rice vinegar

[@rickg8015]

If you are gonna use Philippine made vinegar, try “Marca Piña” (cane vinegar), “Datu Puti” has that chemically taste IMO..

[@Enthusiastic-Trainspotter-BNE]

​@@ChefJamesMakinson can that make you drunk 🤔

[@ianb3895]

Am amazed how the adobo sparks interest. We (in Ph) do not reall have a specific recipe / ingredient quantity for the dish we just wing it, and adjust to taste. With the vinegar, it is what is available or to your preference. I usually use white vinegar because it is easier to know when the vinegar is cooked. James has all the reight ingredients, nothing more nothing less. Although his quantity is apparently up to his taste buds desire. One thing I and thhe friends I show this vid or other adobo vid (in the past) ask is "why do they marinade?" we don't, saves time and same result. Hope this lengthy reply is okay. Enjoy all.

[@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.

[@atthelord]

I’ve made his recipe and agree with your takeaway that the vinegar was too much. That said, if you see Andong’s video, he added some ginger and lemon grass to his and those additions tasted phenomenal!

[@ChefJamesMakinson]

Thanks for sharing!

[@Nyx_2142]

Did you use the right vinegar? He used unseasoned rice vinegar, which is milder. Granted, everyone has their own tastes and tolerances. If it's too much for you then it's too much.

[@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...❤

[@marklock6421]

Love Joshua you should review more of his stuff… hope your doing well James

[@ChefJamesMakinson]

Hey Mark! I do too haha I hope you and the family are doing well! :)

[@marklock6421]

@@ChefJamesMakinson yeah all good mate… sweating it out like the rest of London atm lol

[@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

[@1112-j1e]

I am happy that you have a sponsor. Like your videos. 😁

[@ChefJamesMakinson]

Thanks! 😃

[@1112-j1e]

My favourite chicken dishes are butter chicken, chicken wings, Chicken 65 and chicken biryani. :)

[@taeka1111]

He based his recipe to his Filipino friend, whom as a Filipino, loves to pour sauce into my rice. The ratio is pretty fair considering the amount of soy sauce that he put in. But, if i were to cook adobo, i would use 50% lime/calamansi juice and 50% vinegar.

[@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!

[@JustineAndrew]

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

[@ChefJamesMakinson]

😋

[@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

[@Mn-ix4lc]

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

[@ChefJamesMakinson]

🤣 nice!

[@Enthusiastic-Trainspotter-BNE]

me too

[@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!

[@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

[@tswl3163]

I basically don't cook, or very rarely. And I tried this recipe, it was simple and so delicious. Definately the best meal I've ever made and maybe even top 5 meals ever eaten. And the potstickers I could eat all of them standing in the kitchen

[@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]

😂

[@Jenn-ie5vf]

One of my fav chicken dishes is a casserole that's a take on green bean casserole. Difference is you put down a layer of rice first, then mix up your green beans (I use fresh) cream of mush, splash of milk, salt and pepper and cooked diced chicken breast pieces, put on top of rice then top with the crispy fried onions. Bake in oven until heated thru and onions are browned.

[@limeparticle]

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

[@ChefJamesMakinson]

😂 hahaha

[@Enthusiastic-Trainspotter-BNE]

🤣 wise words

[@jeffs.4313]

Great video and review Chef! Chicken adobo is one of my favorite chicken dishes. Keep up the great work!

[@ChefJamesMakinson]

Thank you Jeff! 😉

[@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.

[@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!

[@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..)

[@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!

[@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.

[@fargonthebrave]

I ended making this recipe and despite the amount of vinegar you end up add following this recipe its really not noticeable as you would think, but end of the day its like anything some people may perter it salter and others sweeter really comes downs to personal PS taste bloody amazing 100% recommend.

[@ChefJamesMakinson]

😉

[@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! :)

[@audraelynnegrimmelhaussen8808]

My favorite chicken dish (aside from Adobo of course) is Chicken Tikka Masala that my Indian friend makes. Regarding the vinegar though, I think it was just the right amount (Filipinos do love sour food).

[@gunterbortfeld5034]

i made his recipte and it turned out fire!! i recommend weissman adobo all day long!!

[@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.

[@rosiedij6136]

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

[@danielbarrett3434]

Hey James, great video. I made this today and the vinegar was not overpowering. I really enjoyed the sour element it brought.

[@ChefJamesMakinson]

Great to hear!

[@fufupaly88]

i have tried many Joshua Weissman's recipes. though it seems weired when you putting all the seasoning together, but it has worked out really fine so far. I used a lot vinegar in the Korean fry chicken but it turns out really good and a lot like the Korean fry Chicken from stores.

[@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.

[@DankTankStudios]

Campbell’s Chicken Noodle Soup is the best chicken dish, hands-down. Fight me.

[@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.

[@Tezza120]

Bit late, not sure if someone mentioned already. So I bought Datu Puti cane vinagar and it is AMAZING, like I never thought you could have depth of flavour in...vinagar....but nowhere near as much bite as grape vinagar. So yea, you do need more than you think if you want a bit of bite but with that you get even more flavour.

[@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!

[@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.

[@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!

[@brick6347]

I know we're all supposed to list exotic chicken dishes... but I love a simple rotisserie chicken! I don't eat it too often, but there's a little bar near my house that cooks them. It's been there since the 90s and it's delicious!

[@ChefJamesMakinson]

😉

[@mothercabbagepatch3344]

I relate so much. When I was a student, there was a little place near my flat that roasted chicken over charcoal. It wasn't fancy, but I've never had anything better since.

[@Enthusiastic-Trainspotter-BNE]

My mum just makes some pretty basic honey soy chicken - good enough for myself really.

[@ecstasycalculus]

Fried chicken for me! I grew up in rural Virginia where the best fried chicken is served at locally-owned gas stations. Simply the best.

[@wait...what...]

The favorite chicken dish in our house is Mustard Chicken. It's chicken breasts poached in dry vermouth. The sauce is simply reduced heavy cream with a couple tablespoons of stone ground mustard. It's so good served with my husband's cubed red potatoes baked in heavy cream, garlic and parmesan. We always ask him to make this for special occasions.

[@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]

😉

[@hellraidart]

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

[@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! :)

[@TheEternaut]

10:05 : Well, that's an "empanada", a super traditional Argentinian dish. Our traditional empanada filling is beef, with plenty of variations (in the North, potato cubes and raisins are added). Second in popularity is chicken empanadas, followed by ham, red pepper and cheese ones. However, the "humita" ones are my personal favorite: basically it is corn with onions, peppers, bechamel sauce (which we call "salsa blanca") and hot spices. There are dozens of more varieties (pork, ham & tomato, and a long etcetera). Anyway, first time I watch a cabbage and chicken empanada... I think I should try it.

[@plusplusmaki7863]

Hi chef, I'm Ilocano, from Isabela, Philippines. As per our family's way of cooking adobo, we sangkutsa(sautee) the chicken first until brown then we add a little bit of water to and let it boil until reduced then add the garlic, peppercorn and onion and then a little bit of salt and sautee them together with the chicken until you can smell the aroma or the garlic. After that put the soy sauce and vinegar then just let it cook slowly, wait until it cooked and reached desired consistency of the sauce. we prefer using native chicken coz it's raised at home, not fed with chicken feeds just natural, as a result it has more flavor to it. The pre boiling serves as a cleaning process to remove the funky taste of chicken meat being sold here in the local market and it also makes the cooking process faster. Same process for pork adobo just add bay leaf and done, as you can see it's simple which makes it versatile that's why there are a lot of different recipe's per household (literally, every household has different one LOL)

[@madrians0530]

Actually, the more vinegar you have in adobo the better the taste will be! It won't be sour as long as you really reduced the juice that it is quite sticky or thick. It will be sweeter for some reason as well.

[@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!

[@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

[@lifebasics1741]

Philippines is more or less 7,640 islands and it depends if high or low tide. Prior to arrival of chinese traders and spaniards, every major islands have different source of preserving food like different type of vinegar (coconut, cane or palm) for acidity and salt from our seas. Some vinegar source have milder acidity than others thus when used in cooking we need only a smaller portion of water to add with other ingredients like salt and other aromatics, and when combined and cooked with the animal or seafood protein of the islands, we have our the adobong puti or white adobo. with chinese trade and influence, the soy sauce replaced the salt and becomes the more well known adobo

[@ChefJamesMakinson]

interesting!

[@Tinil0]

My favorite chicken dish I think is Gai Pad Gratiem Prik Thai. So very simple, but incredibly delicious when done right. I order it from a local thai place perhaps a little too much...

[@Kno_Buddy]

I definitely prefer grilled chicken over fried. I’ll make my own spicy, acidic marinade and let it sit for four hours or over night and grill the chicken and put the marinade into a saucepan to reduce it down and bring it up to temp and drizzle it over the finished chicken. Definitely love my chicken in curry. I’d love to experiment more with some other curry’s, but my sister complains when I make anything that isn’t a bland steak boiled to the consistency of a flip flop and smothered in sauce or Hamburger Helper.

[@crypto-god673]

I'm a Filipino and I approved this ADOBO THIS IS AWESOME THATS HOW YOU DO ASIAN DISH 🎉 You can also make Adobo rice , the day after you can use garlic there , there's nothing wrong about putting a lot of garlic it's good

[@ChefJamesMakinson]

😉

[@rezesion1381]

thanks for your videos every Sunday James. My favourite Chicken Dish is a Stuffed roast chicken with bread crumbs and Potato-Mayonnaise Salad.

[@brahmpayton334]

I think Joshua's use of vinegar just speaks to confidence. Your concerns are valid. I am not confident. I start with less salt or acid than I should. Then taste and test until I like it. He just goes for it, but I think you are right. Excellent analysis as always.

[@janefegarido6493]

Chef James, Datu Puti brand of soysauce is more tastier than Silver swan because I'm using it everytime I cook adobo. You can make it sweet too. I think the color of his adobo is very dark than normal. Garlic is okay.

[@rogervallve7375]

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

[@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.

[@liesalllies]

Chicken piccatta is my favorite chicken dish. Also a fan of a rotisserie chicken! With the standard Western style herbs.

[@ghostlii]

I tried Joshua's recipe and it was super delicious, all i would say is that the amount of vinegar is quite high so be ready to taste for that; i had to use baking soda at the end.

[@ChefJamesMakinson]

good to know!

[@andoxcv]

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

[@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]

😉

[@ShiroKage009]

Vinegar cooks off very well. The acetic acid evaporates at higher temperatures.

[@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. :(

[@jziel7313]

I personally like my adobo a little sour and dark, at home we call it "adobo de negra" you can adjust the taste. (personal preference) i hope Chef James will also cook adobo one time,.. will look forward to it. God bless!

[@ChefJamesMakinson]

I will! :)

[@ksaunders4362]

My favourite chicken dish my partner's deep fried chicken, but his katsu chicken is also very good, as is his Chicken and mushroom - chicken browned and then simmer in a creamy mushroom/white wine sauce. If I wasn't already cooking Berbere lamb this week I might have tried this.

[@joelcastro-reyes1667]

I've tried this recipe with both apple cider vinegar and rice wine vinegar. I personally prefer the rice wine vinegar flavor wise. Apple cider is sweeter to me and the dish already has a lot of sugar as it is

[@ChefJamesMakinson]

good to know!

[@lacellelamb9560]

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

[@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.

[@BennLuvsYou24]

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

[@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.

[@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!

[@wadewalton9006]

Easily spicy cheese Dakgalbi! Having lived in Korea for a couple years, nothing compares, well maybe Mozambique Portuguese peri-peri chicken. Love your channel James, shout out from South Africa.

[@ChefJamesMakinson]

Thank you!

[@Restartkun]

Filipino foods use lots of vinegar. I live here and I'm not entirely aboard with it since I prefer calamansi over vinegar for sour-ing things but it depends on things I guess.

[@agunemon]

Yeah, its a quick easy meal, marination is optional, and you can adobo anything from meats to veggies and for veggies string beans are my favorite and m8xed chicken and pork for meat.

[@ChefJamesMakinson]

😉

[@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!

[@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!