Chicken Asado

The name Asado would suggest Spanish origins but this Filipino dish is actually Chinese-influenced as you can see in the ingredients used. Not surprising, since the Philippines was under Spanish rule for 300 years a long long time ago, but longer than that, Filipinos were already trading with China.  So I would say it is a mixture of both cultures as most of the Filipino dishes are. 

Other people have different ways of preparing this dish and some also use different ingredients. But in our home and most of the Kapampangans (people from my home-town, Pampanga) I know, this is the Asado we know. This recipe is also perfect to be used as fillings for making Siopao or steamed buns.  

The name Asado would suggest Spanish origins but this Filipino dish is actually Chinese-influenced as you can see in the ingredients used. Not surprising, since the Philippines was under Spanish rule for 300 years a long long time ago, but longer than that, Filipinos were already trading with China.  So I would say it is a mixture of both cultures as most of the Filipino dishes are. 

Other people have different ways of preparing this dish and some also use different ingredients. But in our home and most of the Kapampangans (people from my home-town, Pampanga) I know, this is the Asado we know. This recipe is also perfect to be used as fillings for making Siopao or steamed buns.   

CHICKEN ASADO

Filipino chicken asado is a dish that is both sweet and salty, using soy sauce, brown sugar and other spices. This version was slowly cooked to get that tender melt-in-your mouth goodness

INGREDIENTS

• 2 tablespoons oil

• 1-2 cloves garlic - - minced

• 1 medium onion - - chopped finely

• 14 ounces chicken breast - - cut into 1-inch cubes

• 2 cups water

• 3 tablespoons soy sauce

• 2 tablespoons brown sugar

• 3-4 pieces bay leaf

• 2 tablespoons Hoisin sauce

• 1/4 teaspoon peppe

INSTRUCTIONS

• In a pot, saute garlic and onion in hot oil until light brown and tender.

• Add chicken and stir until sides are cooked and a bit browned.

• Pour in water and soy sauce into the pot and stir in brown sugar and add bay leaves. Once it starts to boil, let simmer on low heat for about an hour or so until the meat becomes tender--add more water if needed. The liquids should be reduced to a thick sauce once the meat is fork-tender.

• Add Hoisin sauce and season with pepper. Stir.

• Transfer into a serving dish and serve with steaming hot rice.