This recipe does not use soy sauce, which is the traditional way to cook adobo. The result was white chicken dish hence the name adobong puti (white adobo). After 40 minutes of simmering in the garlic-vinegar mixture, the chicken meat was tender and tasty with just a bit of tanginess to it, the way I like my chicken adobo to be.

Ingredients:
*Chicken
*Onion
*Garlic
*Ginger
*Pepper
*Vinegar
*Fish sauce or Salt
#adobongputi

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