Adobo with salted black beans (tausi)

Adobo with Salted Black Beans

1 kilo chicken, cut into serving size
2 tbsp salted black beans, drained
1/3 cup dark soy sauce
¼ cup sugar cane vinegar
1 head garlic, peeled pressed and chopped
1 tsp crushed whole peppercorns
2 tbsp Worcestershire sauce
Brown sugar to taste
2 bay leaves, torn

Procedure:
Wash and clean chicken pieces. Pat dry. Place chicken pieces in a shallow pan. Add all ingredients except sugar over chicken.
Cook over medium fire. Simmer until tender. The soy sauce mixture and chicken fat will separate indicating a delicious sauce. Lower fire, sprinkle sugar over adobo to adjust the salty taste. Make sure to mix everything well.
Serve warm.

Adobo is a part of every Filipino that I’m sure anyone can cook it. It doesn’t have to be pork or chicken all the time. You may make a string beans adobo, water spinach adobo, or quail eggs adobo. I have never cooked adobo with salted black beans before but since there's a chance that I might not control the saltiness content. However with careful measurement of the ingredients it turned out well.
The result was divine. My cousin, Joy, who is a picky eater (she also has a tiny appetite) even ate two servings!


This post was originally posted (edited) in http://saltforvanilla.wordpress.com. That blog also belongs to me.