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Philippine Chicken Against Colds

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A listener to our radio show called in the following recipe his Philippine-American girlfriend taught him. He says eating this chicken once a week keeps colds away. We don't know about that, but it might keep everyone else away as well, which could be good protection against infection:

Chicken Adobo

6 pcs. Chicken 1 cup soy sauce 1 cup white vinegar 6" piece fresh ginger root, peeled and sliced thin 1 tablespoon minced garlic 2 or 3 tablespoons brown sugar

Combine all ingredients in a casserole and bake at 350 degrees for 1 hour and 5 minutes.

  • Currently 3.5/5
  • 1
  • 2
  • 3
  • 4
  • 5
Didn't Work ..... Really Worked!
Did this remedy work? Average rating: 3.5/5 (6 votes)
What do you think? Click the stars to vote!
If you have more to say, post a comment below!

8 Comments

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My ex-husband is Filipino and I do still make Chiken Adobo and Pork Adobo, but I don't use ginger root or brown sugar. I also cook it on the stove top and add Bay leaf instead. I know chicken is good for colds and so is ginger, if you can take the taste. Those are the 'magic' ingredients. Adobo is just GOOD eatin' !!!

Chicken Adobo

There was a Philippine student in the house when I was in college and he cooked it on top of the stove with a bay leaf

I agree on the adobo with either chicken or pork butt.

I cook it for a long time.

I use a whole head of garlic minced. I mince a good two inches of Ginger as well. I brown it in olive oil, remove, and put back after the chicken is browned a bit on the outside, then add everything together and basically walk away.

To the chicken I add sage, sugar, 1-3 bay leaves, and I have heard adding peppercorns in a cheesecloth is a great addition as well. The sugar is sprinkled over the chicken, and then you use either white-cider or balsamic vinegar or sherry and mix with water and soy sauce, I believe about equal parts of all, and in this land of cooking you have to watch the family cook to get the recipe for yourself. I like to cook it for a long time on very low heat after the initial boil, and near the end I cook it down--remove the lid and let it evaporate a bit until it turns to a gooey sauce for the rice. I serve it with saffron rice.

As soon as I have browned the chicken and barley and cooked the garlic, I add all the vinegar, water and soy sauce, bring to a boil, and we are talking a kettle full of 12 legs or so, and then simmer slow for the afternoon, or about 3 hours.

This in our white Hispanic and former Filipino husband household is a staple and the entire family loves it.

I was a SeaBee stationed in a Mobile Construction Battalion building Cubi Point in the Philippines some 55 years ago. I learned to love Adobo and we have been eating it ever since. And I'm still going strong.

The chicken adobo I learned was 1/2 vinegar (I use organic apple cider vinegar), 1/2 soy sauce, and as long as you get the 1/2 and 1/2 right it wont be too salty or vinegary tasting, and also pickling spices. I like to add these either in a tea bag or plain, as when I am the only one eating it I like getting those peppercorns crunching under my teeth!

This can include not only ginger and sweetener (I use stevia) and garlic / onion, but also celery and carrots and green peppers or whatever if you feel like it. I learned that adding the veggies much later into the cooking is better so they don't turn to mush.

Rather than 'cooking it down,' I just add water to taste to lighten up the strength of the sauce, and sometimes add a bit of cornstarch to make it gravy-like.

I also (when cooking for myself only!) will sometimes add a hefty sprinkle of those hot pepper pizza flakes. Lots of room for fun and variation with this recipe.

My mother learned this recipe from her native Phillipino dad--It is MOST delicious, even my picky daughter loves it! I believe the writer is accurate, about watching the cook in order to get the recipe, and (like stew) it will have many many variations (even if the same quantity ingredients are used!)! My mom's recipe calls for lots of garlic & peppercorns, a pork roast (with fat) & a whole chicken, equal parts vinegar & soy (preferably, dark).

You brown the garlic, in fat from the roast, or oil, add & brown the meat chunks, add the rest,& cover it all with water,& simmer it down. Thicken the base that's created with cornstarch, to make a nice, rich, thick gravy, and serve over your favorite rice...M-m-m-m-m-M!

I have read (Adelle Davis) that vinegar brings the calcium out of the bones and into the edible elements of the food. I've had this dish many times. Great easy recipe and can be done on the stovetop in a deep skillet set to simmer on low after all is brought just to the boil. Please DON'T use boneless skinless chicken pieces in recipes like this!

Can you cook chicken Adobo in a slow cooker?

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