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Garlic risotto-stuffed chicken with adobo glaze
Fruit and vegetables
1 small
onion
, finely diced
5
garlic
cloves, crushed
1 thumb-sized piece fresh root
ginger
, peeled and grated
1 tsp
garlic
powder
2
spring onions
, very finely chopped
3 banana
shallots
, finely chopped
5
garlic
cloves, crushed
½
cucumber
, peeled into ribbons
8
spring onions
, trimmed
Tins, packets and jars
100g/3½oz
risotto rice
375ml/13fl oz
chicken stock
Cooking ingredients
salt and freshly ground
black pepper
1 tbsp
vegetable oil
100ml/3½fl oz cane
vinegar
50ml/2fl oz Filipino
soy sauce
, such as Datu Puti (alternatively, use dark
soy sauce
)
4 tbsp soft
brown sugar
3
bay leaves
1 tbsp ground
black pepper
75ml/2½fl oz coconut
vinegar
75g/2⅔oz
caster sugar
olive oil
smoked
salt
Dairy, eggs and chilled
4 tbsp salted
butter
Meat, fish and poultry
4
chicken breasts
, boneless, skin removed and reserved
4 pieces
chicken
skin
Other
100ml/3½fl oz
toyomansi
sea salt
Back to recipe
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