Ingredients:
Bread Cups
6 pcs white bread (pullman)
6 pcs whole wheat bread (pullman)
Adobo:
1 cup distilled white vinegar (or cider vinegar)
1 cup water
2 tablespoons peeled and crushed garlic
2 pieces of bay leaves
1/2 kilo boneless skinless chicken thighs, cut into serving pieces
1/2 kilo cubed pork butt
1/2 cup soy sauce
extra virgin olive oil
1 cup water
2 tablespoons peeled and crushed garlic
2 pieces of bay leaves
1/2 kilo boneless skinless chicken thighs, cut into serving pieces
1/2 kilo cubed pork butt
1/2 cup soy sauce
extra virgin olive oil
2 teaspoon AJI-SHIO Seasoning Mix with Pepper
2 teaspoon AJI-SHIO Seasoning Mix with Garlic
Topping:
Kesong Puti
Green Onions
Procedure:
Original Post: www.ajinomoto.com.ph
Procedure:
- Prepare the bread cups by trimming the edges of the bread.
- Press each bread on a muffin pan until it forms a cup with 4 corners. Set aside.
- In a large casserole, add vinegar, water, garlic, salt, bay leaves and pepper. Bring to a boil.
- In a shallow pan, saute the chicken and pork meat with olive oil and the AJI-SHIO Seasoning Mix with Pepper and AJI-SHIO Seasoning Mix with Garlic.
- Once cooked, add the meat, to the vinegar mixture, cover and bring to a boil. Simmer and cook for about 30 minutes.
- Sprinkle liberally with soy sauce and cook for an additional 10 minutes.
- Remove meat and reduce sauce.
- Spoon the adobo onto the bread cups. Top with kesong puti.
- Bake in the oven in 375 F for 5 minutes, until the cheese is melted.
- Serve hot. Sprinkle with chopped green onion.
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