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Steamed Glutinous Rice with Aromatic Chicken Adobo
Make Adobo more than the expected in this aromatic version that’s just teeming with delicious savoury flavours. Served as parcels with sticky rice and you’ve got a runaway favourite!
Ingredients
Steamed Glutinous Rice with Aromatic Chicken Adobo
Calculate the cost of this dish here:
Number of servings
−
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Price of the dish on the menu
Total cost of the ingredients
₱721.31
Cost of one serving
Cost of ingredients (%)
Ingredient label
Name
Price in ... (use your local currency)
Quantity
% Food cost of the part
Total costs
Chicken Adobo Preparation
Knorr Liquid Seasoning 3.8L
/ml
60.0 ml
0%
Cane Vinegar
/ml
60.0 ml
0%
Black Pepper, crushed
/g
5.0 g
0%
Chicken thigh fillet, skin off
/g
500.0 g
0%
Canola Oil
/ml
45.0 ml
0%
Garlic Cloves
/g
30.0 g
0%
Knorr Oyster Flavoured Sauce 3.6kg
/ml
30.0 ml
0%
Water
/ml
500.0 ml
0%
Bay Leaves
/pc
2.0 pc
0%
Garlic Cloves, peeled
/g
15.0 g
0%
Spice Paste Preparation
Ginger, sliced
/g
15.0 g
0%
Turmeric, sliced
/g
10.0 g
0%
Shallots, peeled and sliced
/g
25.0 g
0%
Lemongrass stalks, bruised then sliced
/g
30.0 g
0%
Dried shrimp, soaked in water
/g
15.0 g
0%
Green Finger Chili
/g
15.0 g
0%
Coriander roots
/g
15.0 g
0%
Coriander Leaves
/g
10.0 g
0%
Knorr Chicken Broth Base 1.5kg
/g
6.0 g
0%
Knorr Shrimp Seasoning Powder 1kg
/g
6.0 g
0%
Canola Oil
/ml
150.0 ml
0%
Coconut Milk
/ml
60.0 ml
0%
Glutinous rice, soaked in water for at least 20 minutes
/g
750.0 g
0%
Glutinous Rice Preparation
Canola Oil
/ml
30.0 ml
0%
Coconut Milk
/ml
120.0 ml
0%
Assembly
Banana leaves, heated then cut into 10-inch squares
/pc
9.0 pc
0%
Presentation
Salted egg, sliced
/pc
3.0 pc
0%
Garlic Chips
/g
20.0 g
0%
Spring Onions
/g
20.0 g
0%
Peanuts, toasted
/g
30.0 g
0%
Ingredient name
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Disclaimer: The prices shown are an indication, based on wholesalers in the market. These are subject to fluctuation due to seasonal change and supply. UFS can in no way be held responsible for any deviations from reality.
Chicken Adobo Preparation
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Cane Vinegar 60.0 ml
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Black Pepper, crushed 5.0 g
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Chicken thigh fillet, skin off 500.0 g
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Canola Oil 45.0 ml
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Garlic Cloves 30.0 g
-
Water 500.0 ml
-
Bay Leaves 2.0 pc
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Garlic Cloves, peeled 15.0 g
Spice Paste Preparation
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Ginger, sliced 15.0 g
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Turmeric, sliced 10.0 g
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Shallots, peeled and sliced 25.0 g
-
Lemongrass stalks, bruised then sliced 30.0 g
-
Dried shrimp, soaked in water 15.0 g
-
Green Finger Chili 15.0 g
-
Coriander roots 15.0 g
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Coriander Leaves 10.0 g
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Canola Oil 150.0 ml
-
Coconut Milk 60.0 ml
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Glutinous rice, soaked in water for at least 20 minutes 750.0 g
Glutinous Rice Preparation
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Canola Oil 30.0 ml
-
Coconut Milk 120.0 ml
Assembly
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Banana leaves, heated then cut into 10-inch squares 9.0 pc
Presentation
-
Salted egg, sliced 3.0 pc
-
Garlic Chips 20.0 g
-
Spring Onions 20.0 g
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Peanuts, toasted 30.0 g
Preparation
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Chicken Adobo Preparation
- Make the marinade by combining the Knorr Liquid Seasoning, vinegar, and pepper in a non-reactive bowl.
- Pour half of this marinade into a separate bowl.
- Add the chicken into one of the bowls and marinate for at least 1 hour.
- Heat the oil in a sauce pan over medium heat.
- Add the garlic cloves and cook until fragrant.
- Add the marinated chicken and brown.
- Pour the reserve marinade and the Knorr Oyster Sauce in.
- Add the water and bay leaves.
- Let the mixture simmer until the chicken is cooked through, around 10 minutes.
- Taste and adjust seasoning.
- Let the dish cool then store in the chiller until ready to use.
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Spice Paste Preparation
- In a food processor, put the ginger, turmeric, shallots, lemongrass stalks, dried shrimp, chilies, coriander root, coriander leaves, Knorr Chicken Broth, Knorr Pork Broth, Knorr Shrimp Powder, canola oil, coconut milk, and soaked glutinous rice.
- Puree into a smooth paste.
- Set aside until ready to use.
- This spice paste may be stored in the chiller for up to 4 days.
-
Glutinous Rice Preparation
- Place the rice over a drum sieve and cover with cling wrap (another option is to wrap the rice in cheesecloth and place on top of the sieve).
- Steam for 25 minutes at 100°C.
- When rice is al dente, transfer to a food pan and set aside.
- Heat oil in a pan and cook the spice paste until fragrant.
- Add the coconut milk and simmer for a few minutes.
- Taste and adjust seasoning.
- Pour this mixture over the steamed glutinous rice.
- Stir gently to incorporate.
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Assembly
- Scoop 2 tablespoons of the chicken adobo (with some of its sauce) at the center of a banana leaf.
- Top with 1 cup of the rice mixture, gently pressing down.
- Fold the banana leaf like wrapping tamales.
- Repeat with the rest of the rice, adobo, and banana leaves.
- Arrange the parcels onto a tray (do not overlap).
- Steam for 10 to 15 minutes.
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Presentation
- Score the top of the banana leaf parcels to reveal the adobo toppings.
- Sprinkle with garlic chips and toasted peanuts.
- Serve with salted egg.
