Adobo chicken with ginger

“Adobo” means “condiment” or “marinade” in Spanish and derives from the verb “to marinade” (“adobar”). It is used to describe a type of marinade, or a mixture of condiments.

Ingredients
2 chicken breasts, without skin or bones, approximately 750g, cut into small pieces
2 anis stars
1 lime, grated coat and juice
1 cinnamon roll, 4-5 cm
2 bay leaves
3 tablespoons of Riso Scotti Rice Oil
100 g celery, peeled and chopped
100 g baby carrots, well drained and washed, chopped into pieces of 2-3 cm
100 g baby corn, well drained and washed, chopped into round pieces
50 g soybeans, well drained and washed
12 black pepper beans
10 cloves of garlic, crushed
1 red chili pepper, chopped into 3 pieces
1 ginger race of 4 cm, grated
10 tablespoons of soy sauce
10 tablespoons of white vinegar
1 tablespoon of brown sugar
Fresh coriander leaves (or parsley), for garnishing
½ red chili pepper, chopped into round pieces
Riso Scotti Bob cu Bob Long Grain Rice, boiled

Instructions
Heat half the quantity of oil in a pan and fry the chicken pieces for a few minutes, until they get evenly crispy. If necessary, repeat this operation. Remove the meat pieces from the pan and put aside.
Heat the rest of the oil in a clean pan and fry, at medium temperature, the celery pieces, until they start to get crispy. Put aside the celery pieces and remove the excess oil using paper towels.
In the first pan, add the soy sauce, bay leaves, sugar, vinegar, garlic, pepper beads, ginger, anis, cinnamon, chili pepper and lime juice. Bring to boil, at high heat, then lower the heat, cover the pan and boil slowly for 15 minutes, stirring occasionally. Remove the cover and continue cooking, until the liquid has reduced by half. Drain the sauce, to remove the solid particles and put aside.
Into the second pan, pour in the sauce, grated lime coat, soybeans, carrots, corn, celery and chicken and stir well, until they are well heated. Transfer the food on individual plates, sprinkle some coriander leaves (or parsley), garnish with round pieces of chili pepper and serve together with boiled long grain rice.

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