ADOBONG PUTI

INGREDIENTS:

* ½ kilo             chicken, adobo cut    
* ½ cup             vinegar      
* 1/3 cup           garlic, peeled, crushed    
* 1 piece            bayleaf, crushed
* ¼ teaspoon    peppercorn, cracked
* ½ cup              water
* ½ cup              cooking oil for deep frying
* 1 teaspoon     AJI-NO-MOTO® Umami
                     Seasoning
* 1 tablespoon   refined sugar

• * 1 teaspoon       iodized salt      

     
PROCEDURE:
1. Combine chicken, vinegar, garlic, bayleaf, peppercorn and water in a pot.
2. Let boil and lower heat. Simmer until tender.
3. Drain the chicken pieces from the broth.
4. Heat oil in another pan and deep fry chicken pieces. Return to the broth.
5 .Simmer until liquid has been reduced to half.
6. Sprinkle AJI-NO-MOTO® Umami seasoning and sugar. Simmer for one (1) minute.
7. Add salt and mix well.
8. Serve hot.