Adapted from The Adobo Cookbook
Ingredients:
2 cloves garlic
1 bulb onion
just enough butter/oil so chicken won't stick to pan
1 whole chicken, cut up
1/2 - 3/4 cup soy sauce
3/4 - 1 cup vinegar
lemongrass (tanglad) stalks
black pepper, to taste
1 can liver spread (maliit lang)
Directions:
1. Heat the pan well, then add oil.
2. Saute garlic and onions in oil, . If you want a stronger garlic aroma, take out garlic once cooked and reserve.
3. For traditionalists, put the chicken in and stir so all surfaces are properly whitened. Then pour vinegar and simmer. Put in tanglad stalks (take only the fleshy stalks, smash with the back of a knife (like what you did your garlic) and tuck beneath the chicken.
4. Once the vinegar smells like tanglad, pour in the soy sauce and simmer. Now is the time to sprinkle the pepper. If you want a mild flavor, use finely ground. If you want surprising heat, crush just enough using the back of the knife.
5. After the chicken is cooked, take out from the pan. Pour the liver spread in the pan and cook it on low. Pour in around 2 tablespoons of water or cooking wine to detach residue from pan. Mix until the liver spread becomes well acquainted with the chicken residue.
6. Pour the liver sauce on the chicken.
Note: Alam naman nating masarap "ipunas" ang kanin sa kawali kapag nagluto ng adobo, aligue, etc. Sayang naman kung isang tao lang ang makikinabang. Iyung technique na iyan e ginagamit sa paggawa ng sauce mula sa "fond." Natutunan ko sa pagbabasa tungkol kay Hannibal Lecter.