dhuffjr...Adobo Chicken

Lawn Ranger

Need info on the rice in the Adobo Chicken. Man, that may be the best stuff I tasted on Saturday.[p]Good meeting you![p]Mike

dhuffjr

Lawn Ranger,
Thanks alot! It is in the thread below somewhere. It was a real treat meeting you.[p]It is Jasmine rice. It is available in grocery stores up here and at Sams, if you can't find it there an asian food store would have it. I cook six cups in a rice cooker and you let it sit in the fridge overnight uncovered to dry out, you can skip the overnight part in a pinch but it is the way I was told to make it. When preparing it add about a 1/4 cup of water to moisten it back up a tad and salt it to taste, I like it a bit salty but start with 1 tablespoon of salt (I use Kosher salt or sea salt) then put 3 tablespoons of oil in the wok and when it heats up add some garlic (I go the Emeril route and toss in 30-40 cloves....well okay heaping spoonfuls) and just kinda heat it up a bit but don't brown it, then you dump in the rice and stir it up mixing in the garlic with the rice. [p]You can make Adobo pork or beef. Everyone thought it was beef or pork the way it looked. Next year I might switch the meat just to confuse folks :>)[p]I'll ask my brother in law what cuts he uses for those. I think a BB would be just fine for the pork option.

Lawn Ranger

dhuffjr,
That's what I needed! [p]Many Thanks.[p]Mike