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The ingredients needed to cook Chicken Breast Adobo:

1. Use 2 lbs of Chicken breast.
2. Get of Marinade:.
3. Take 1 1/2 tbsp of rice wine.
4. You need 1 tbsp of light soy sauce.
5. Take 2 of egg whites.
6. Get 2 1/2 tbsp of cornstarch.
7. Prepare 1/2 tbsp of white sugar.
8. Provide 1/2 tsp of salt.
9. Provide 2 1/2 tbsp of oil.
10. Get of For cooking:.
11. Take 2 tbsp of minced ginger.
12. Prepare 4 tbsp of minced garlic.
13. Provide 1 tbsp of ground black pepper.
14. Prepare of Chopped scallions.
15. Use 2 tbsp of light soy sauce.
16. Use 4 tbsp of cane vinegar.
17. Prepare 4 tbsp of soy sauce.
18. Provide 1/2 cup of chicken broth.
19. Prepare 1 pc of star anise.
20. Use 3 pcs of bay leaf.
21. Use 1/4 cup of brown sugar.
22. Get of Slurry:.
23. You need 2 tbsp of cornstarch.
24. Prepare 2 tbsp of water.

Steps to make Chicken Breast Adobo:

1. Cut chicken into thin slices and marinate for 1 hr.
2. In a bowl, combine light soy sauce, vinegar, soy sauce, chicken broth, star anise, bay leaf, mix well and set aside.
3. Drain marinated chicken and blanch in a pot of simmering water for 2 mins, drain.
4. In a pan, saute ginger and garlic with oil, and add the ground black pepper and scallions.
5. Add the soy sauce mixture and simmer for 5 mins to eliminate vinegar sour.
6. Add brown sugar and chicken and simmer again for 5 mins uncovered, add the slurry and cook until sauce thickens.
7. Serve with rice. Enjoy!.

This tangy, sweet, salty chicken adobo recipe cuts down on the time-consuming process of peeling While many recipes for adobo call for painstakingly peeling and slicing more than a dozen garlic. Supercook clearly lists the ingredients each recipe uses, so you can find the perfect recipe quickly! Chicken adobo is one of the most famous and talked-about dishes in Filipino cuisine. It's great for people with a very busy schedule and who like simple meals that are quick and easy to prepare. This is a native Philippine dish that I make with chicken breast and corn and capsicum and a slightly thicker sauce than usual.

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