Kinalamansiang Adobo

One weekend my kids were raving for the chicken adobo ulam they love. Because of their clamor the more I wanted to impress them. So viola, I cooked a super special adobo with a PUNCH.

Lip smacking adobo!

Lip smacking adobo!

1 Kilo adobo cut chicken
6 medium size calamansi, squeezed and separate the seeds
1/2 cup soy sauce
1/4 cup water
1 1/2 tbsp cooking oil
2 1/2 tbsps oyster sauce
2 garlic gloves crushed and minced
2 red onion bulbs sliced
pinch of ground pepper
7 asparagus stalks cut diagonally into halves


  1. Rub the chicken with small amount of rock salt then wash. This will remove the lansa
  2. Heat oil in a pan over medium heat.
  3. Sauté the garlic until the color is light brown.
  4. Put the onions, add the chicken and calamansi juice. Sauté until chicken meat is slightly cooked.
  5. Add the soy sauce and pinch of ground pepper. Cover and simmer in medium heat for 1 minute. Add water mix, cover, and simmer in medium heat for 2 minutes.
  6. Add the oyster sauce, mix and let it simmer in low heat for 3 minutes. Occasionally check the chicken if meat very already tender. An indication that this dish is done when the sauce has become oily.
  7. If sauce is already oily add the asparagus then cover for 1 minute.


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