This is a blend of Filipino, Chinese and Japanese cuisines.

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Name: Filipino Hawaiian Adobo
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 6
Cuisine: Filipino
Ingredients: 1 pound chicken or pork cubed; 1 large onion sliced; 4 cloves garlic sliced; 2 bay leaves; 4 teaspoons soy sauce; 3 teaspoons vinegar or cooking wine; 2 teaspoons brown sugar; 1 teaspoon salt; 1 dash tabasco sauce optional; 1 teaspoon black pepper; 1 1/4 teaspoon corn starch; 1 can bamboo shoots sliced; 1 can water chestnuts sliced; 6 shiitake mushrooms sliced; 1 teaspoon water; hot cooked rice

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INGREDIENTS

1 pound chicken or pork ; cubed
1 large onion ; sliced
4 cloves garlic ; sliced
2 bay leaves
4 teaspoons soy sauce
3 teaspoons vinegar or cooking wine
2 teaspoons brown sugar
1 teaspoon salt
1 dash tabasco sauce ; optional
1 teaspoon black pepper
1 1/4 teaspoon corn starch
1 can bamboo shoots ; sliced
1 can water chestnuts ; sliced
6 shiitake mushrooms ; sliced
1 teaspoon water
hot cooked rice

Servings

INSTRUCTIONS

Saute the onion, garlic and bay leaves in a large pot. When the onion is translucent add the meat. Brown the meat for 5 minutes. Cover and stir occasionally.

Add the soy sauce, vinegar/cooking wine, tabasco sauce and brown sugar. Stir over medium heat. After mixing well, cover. Lower the heat and simmer for 10 minutes. Check occasionally to stir and add a little water if dry. After 10 minutes, add the sliced bamboo shoots, water chestnuuts, and shiitake mushrooms.

Dissolve the cornstarch in 1 teaspoon water and add to the pot to thicken the sauce. Add salt and black pepper to taste. Simmer for 10 more minutes or until mushrooms are tender.

Serve over a bed of hot rice.

NOTES

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Filipino Hawaiian Adobo

1 pound chicken or pork cubed
1 large onion sliced
4 cloves garlic sliced
2 bay leaves
4 teaspoons soy sauce
3 teaspoons vinegar or cooking wine
2 teaspoons brown sugar
1 teaspoon salt
1 dash tabasco sauce optional
1 teaspoon black pepper
1 1/4 teaspoon corn starch
1 can bamboo shoots sliced
1 can water chestnuts sliced
6 shiitake mushrooms sliced
1 teaspoon water
 hot cooked rice

Saute the onion, garlic and bay leaves in a large pot.  When the onion is translucent add the meat.  Brown the meat for 5 minutes.  Cover and stir occasionally.

Add the soy sauce, vinegar/cooking wine, tabasco sauce and brown sugar.  Stir over medium heat.  After mixing well, cover. Lower the heat and simmer for 10 minutes.  Check occasionally to stir and add a little water if dry.  After 10 minutes, add the sliced bamboo shoots, water chestnuuts, and shiitake mushrooms.

Dissolve the cornstarch in 1 teaspoon water and add to the pot to thicken the sauce.  Add salt and black pepper to taste.  Simmer for 10 more minutes or until mushrooms are tender.

Serve over a bed of hot rice.

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Nutrition

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Serving Size: 1 Serving (371g)
Recipe Makes: 6 Servings

Calories: 358
Calories from Fat: 51 (14%)

Amt Per Serving		% DV

	Total Fat 5.6g	8 %
	Saturated Fat 1.5g	8 %
	Monounsaturated Fat 2g
	Polyunsanturated Fat 1.4g
Cholesterol 56.7mg		17 %
Sodium 131.4mg		5 %
Potassium 349.8mg		9 %
Total Carbohydrate 51.2g		15 %
	Dietary Fiber 4.4g	18 %
	Sugars, other 46.9g
Protein 24.3g		35 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 358

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