Adobo Maki
Ingredients
Chicken
Soy Sauce
Bayleaf
Peppercorns
Vinegar
Cooking Oil
Nori Wrapper
Short- Grained Rice
Apple Cider
Vinegar
Sugar
Tempura Batter:
Egg
Baking Soda
Cake Flour
1 pack 6g AJI-SHIO Pepper Plus
Soy Sauce
Bayleaf
Peppercorns
Vinegar
Cooking Oil
Nori Wrapper
Short- Grained Rice
Apple Cider
Vinegar
Sugar
Tempura Batter:
Egg
Baking Soda
Cake Flour
1 pack 6g AJI-SHIO Pepper Plus
Procedure
1.Sautee garlic, add chicken and cook till brown.
2.Add vinegar, soy sauce, bay leaf and pepper corn, simmer for 6-10 minutes.
3.Cut cooked chickenadobo into strips, boil eggs, peel and cut into strips.
4.Steam rice and mix sugar, apple cider vinegar.
5.Fry garlic and set aside.
Batter:
1.Mix egg, flour, AJI-SHIO Pepper Plusand baking soda. Mix well.
2.Assemble adobo strips, boild eggs and rice in nori wrapper
3.Dip rolled maki in batter and fry
4.Top fried maki with garlic