MANILA, Nashville Filipino Restaurant — Filipinos love adobo! That’s why we have so many variations of this dish, which many of us consider as our National Dish.

This one, which combines an Adobong Manok with a Ginataang Manok, is a rich and creamy version that the late great statesman, Carlos P. Romulo, liked. In a special class conducted by his granddaughter Alessandra "Sandie" Romulo Squillantini and her husband Enzo Squillantini at The Maya Kitchen, the couple shared the Romulo clan’s favorite recipe of Adobong Manok sa Gata.

Adobong Manok sa Gata

INGREDIENTS:

450 grams chicken fillet

1/4 tsp. salt

1/4 tsp. ground black pepper

3 egg whites, beaten

250 grams breading of choice

500 ml. oil for deep-frying

30 grams white onion

15 grams garlic

30 grams ginger

375 ml. fresh gata (coconut milk)

30 grams chicken broth cubes

6 Tbsps. sukang Pinakurat (vinegar)

15 grams malunggay leaves

60 grams green chili, chopped

PROCEDURE:

1.In a bowl, season chicken fillet with salt and pepper.

2.Dip seasoned chicken fillet in beaten egg whites, and roll in breading. Deep-fry in hot oil until golden brown. Remove and set aside.

3.Sauté onion, garlic and ginger. Pour in gata. Add chicken broth cubes, sukang pinakurat, malunggay leaves and cooked chicken. Garnish with chopped green chili.

Makes 3 servings.

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