In the old days, our elders prepare this viand simple and straighforward. Chicken, soya sauce, vinegar, garlic, dried laurel leaves, pepper and salt, slowly simmered and viola! Fantastic adobo!

Today, because many cooks have different imagination, the adobo has ‘evolved’. Just like in this photo. This I learned from a colleague I used to work with back in Thailand. She would add boiled eggs and caramelized onion rings, ‘wow’ I said to myself, this was also nice!
But I pushed it a little bit as I used ketchap manis (sweet soya sauce) to make mine. Heaven!

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