Serves 4
1/4 cup olive oil, or any cooking oil
8 garlic cloves, thinly sliced
3 lbs. bone in chicken leg quarters (4 pieces), or chicken thighs and/or drumsticks
2 oz. ramps, sliced thinly, leaves and bulb separated. (substitute with green garlic)
8 oz. spring onions, or scallions. sliced thinly, green and whites separated.
1 tablespoon whole black peppercorns, crushed
2 bay leaves
8 morel mushrooms, cleaned and halved (substitute with oyster or shiitake mushrooms)
½ cup chicken stock
⅓ cup soy sauce
¼ cup rice vinegar
1 tablespoon oyster sauce
Steamed rice, for serving
Instructions:
Make fried garlic: In a pot over medium heat, add in oil and garlic. Cook and stir constantly until garlic is evenly pale light brown and crispy, about 5-8 minutes. Remove fried garlic from the pot and drain onto a paper towel. Leave oil in pot. Season with salt immediately and set aside.
Cook Adobo: In the same pot, add in chicken skin side down and sear until golden brown and fat has rendered, about 8-10 minutes.
Remove chicken from pot and set aside.
Add in ramps, spring onions, bay leaves, and black pepper to the pot. Let cook for about 3-4 minutes until aromatic and onions have softened.
Add in morel mushrooms and cook until slightly browned, about 3-4 minutes.
Add chicken stock, vinegar, soy sauce and oyster sauce. Scrape bottom of the pan to deglaze. Return chicken to pot skin side up. Bring liquid to a boil and cover with a lid. Reduce heat to low and cook until chicken is tender and internal temperature reads around 185F on an instant read thermometer, about 30-40 mintes
Make ramp topping: Once chicken is done, mix sliced ramp greens and spring onion greens with reserved fried garlic. Season with salt and pepper.
Enjoy with steamed rice and top with fried garlic and ramp leaf topping.
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