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  • Filipino Vegan Chicken Adobo

    From Ben Collver@1:124/5016 to All on Sat Oct 12 12:31:34 2024
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Vegan Chicken Adobo
    Categories: Filipino, Vegetarian
    Yield: 8 Servings

    14 oz Can jackfruit; in brine
    16 oz Extra firm tofu; twice
    -frozen; thawed, and pressed
    2 tb Potato starch; plus more for
    -coating
    1 lg Parsnip
    2 tb Oil
    4 cl Garlic; up to 5, minced
    1 c Onion; chopped
    1 md Potato; chopped
    1/4 c Soy sauce
    1/4 c Vinegar
    1/2 c Vegetable stock
    2 tb Brown sugar
    1 tb Gochugaru
    1 tb Black peppercorns
    3 Bay leaves

    Preparation time: 20 minutes
    Cooking time: 15 minutes

    Remove the jackfruit from the can and rinse and dry. Remove the seeds
    that are often buried inside the fleshy parts of the fruit.

    Cut off the hard stems of the jackfruit, so that all your left with
    are the soft fibrous parts.

    Place the jackfruit in a large container. Break off chunks of the
    twice frozen, thawed, pressed tofu into the container.

    Add 2 tb of potato starch and mix everything together.

    Dust your surface with a little more potato starch then pour the
    contents of the bowl out. Knead it gently until a soggy "dough" forms.

    Cut up the parsnip into about 2-inch long "sticks" that are about 1/2"
    thick.

    Take a chunk of the "dough" (smaller than a tennis ball, larger than
    a golf ball) and mold it around a parsnip stick. If the dough does
    not adhere to the stick, add a ts more potato starch to your dough.

    Coat the drumstick with potato starch and repeat for the remaining
    dough.

    Add oil to a large pan over medium-high heat. When the oil gets hot
    (it will start to shimmer), add the drumsticks. Cook them until they
    are browned, about 2 minutes on all sides.

    Remove the drumsticks and add garlic, onion, and potato to the pan.
    Cook them until they are fragrant, around 3 minutes.

    Add back the drumsticks. Next, add soy sauce, vinegar, and vegetable
    stock.

    Add brown sugar, black peppercorns, gochugaru, and bay leaves.

    Reduce the heat to low and allow the drumsticks and vegetables to cook
    until the potatoes are tender, and nearly all the liquid has cooked
    off, about 12 to 15 minutes.

    Recipe by Joanne Molinaro

    Recipe FROM: <https://thekoreanvegan.com/vegan-chicken-adobo/>

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