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Adobong Manok Sa Gata Recipe


  • 1 kilo chicken cut into pieces
  • 1 cup soy sauce
  • 1 cup white vinegar
  • 1 tablespoon whole peppercorns
  • 1 tablespoon minced garlic
  • 1/2 cup julienned ginger
  • 1/2 cup minced onions
  • 1 cup coconut cream kakang gata
  • 4 pieces bay leaf
  • 2 teaspoon fish sauce optional
  • 4 finger chillies you can also use birds eye chillies if you want it more spicy
  • 2 tablespoon cooking oil


  • In a deep skillet, sauté the ginger in oil using low heat until golden brown. Remove half of it from the pot and set aside.
  • Add the garlic and onion and chicken. Fry until browning occurs.
  • Combine vinegar, soy sauce, fish sauce, peppercorn and bay leaves. Pour the mixture into the chicken. Cover and continue simmering. (Don’t disturb for a minute to prevent vinegary taste.)
  • Add the coconut milk and bring to a gentle simmer. Let it simmer till sauce is thickened.
  • Add chillies then simmer for additional 5 minutes.
  • Transfer into a serving dish. Top with the remaining ginger. Serve hot!