The TriggTube Forknightly

Winner Winner Chicken Dinner

July 27, 2025

Recipe Highlights, Behind the Scenes, Product Reviews and more... Delivered to your inbox every 2 weeks (a.k.a. Every Fortnight... Get it?)

This is the first ever edition of my newsletter, and it comes in the wake of breaking down over A DOZEN chickens for my latest YouTube video. It’s safe to say that I’ve been eating a lot of chicken recently. So in this edition of The Forknightly, it’s all about the one chicken recipe that I can’t get enough of. Let’s clucking go!

-Trigg

Not Your Average (Or Traditional) Adobo

I didn’t grow up eating chicken adobo. This has its pros and cons, because a lack of experience, nostalgia, and traditional cultural connection can sometimes free you up to adjust a recipe without worrying about angering any of your ancestors.

After trying 3-4 of the “traditional” adobo recipes from some of my Filipino friends and online recipe blogs, something was still missing. I found the vinegar too tart, the soy sauce too salty, and the dish largely unbalanced (for my taste).

So I mixed in a couple extra spices from my favorite Chinese braises and refined the recipe a bit for what I consider to be a more delicious, but less traditional version. Enjoy!

Probably a recipe. Maybe some history. Definitely delicious.

CHICKEN ADOBO

Serves: 2 | Prep Time: 30 mins | Cook Time: 2 hours

Note: Full video tutorial coming soon on my shorts feed, but if you can’t wait. Then here is the recipe…

INGREDIENTS:

  • 2 lb Bone- In Chicken* Marinated 30 mins in...

    • 1 tsp Black Peppercorns (3g) Crushed

    • ⅓ c Light Soy Sauce (90g)

    • ⅓ c Rice Vinegar (90g)

    • 3 Cloves Garlic Minced

    • 2 Bay Leaves

    • 4 Coins Ginger

    • 1 qt Chicken Stock (500ml) Used Separately

  • Neutral Oil

  • 1 Onion Sliced

  • 1 Tbsp Brown Sugar (15g)

  • 1 Tbsp Butter (15g)

  • 2 tsp Fish Sauce (10g)

  • Salt To Taste

  • Scallions Sliced for Optional Garnish

  • Rice On the Side

INSTRUCTIONS:

  1. Marinate the chicken for 20 mins in the peppercorns, soy sauce, vinegar, garlic, bay leaves, ginger and ENOUGH chicken stock to fully submerge the meat

  2. Save the marinade and sear the marinated chicken on med-high for 3 minutes each side

  3. Scrape the pan clean** with a tiny amount of stock and place a layer of onions in the pan

  4. Place the seared chicken on top of the onions and pour in the leftover marinade and ENOUGH of the remaining chicken stock to cover the meat just over halfway

  5. Simmer on low heat with the lid on (or place into a 250F / 120C oven) for 90 minutes

  6. Remove the meat, and strain the sauce

  7. Place the strained sauce back into the pan and stir in the brown sugar, butter, and fish sauce. Salt to taste (you probably don’t need much)

  8. Add the cooked meat*** back in and simmer with the lid off until the sauce becomes a thick glaze

  9. Garnish with some sliced scallions and serve over warm rice

*I prefer bone-in skin-on cuts for this, because the skin and bones will add flavor and texture to the final sauce. Drums are great because they kind of suck in lots of other recipes, so I normally stockpile for adobo. But Bone-in thighs also work well for this dish

**If the crust on the pan is brown, keep it for flavor, if it is black, just wash it out, start the next step with a clean pan, and use less heat next time

***For the most elevated version of this dish, you can strip the meat off the bones before adding it back to be glazed in the sauce

Some tools to help with this Forknight’s dish. Remember: cooking your own food is a way to save money, not go into debt

$ CHEAP $

I use these things ALL THE TIME. They are by far my best bang for buck kitchen tool besides my bench scraper.

$$ MID $$

This is my favorite soy sauce. It’s great in a dish like this, where soy sauce is a main ingredient, but it’s best as a fresh little dumpling dipper.

$$$ FANCY $$$

Every year, Staub comes out with new Chinese Zodiac lids, so watch for your year. I’m year of the dragon.

Grab a snack and read about what’s cooking in the TriggTube kitchen…

I’ve been posting a lot less recently because I’m working on a few other things for the channel. My big goal for this year is to have all of my content work together to help you actually learn how to cook (as opposed to just entertaining you while you wait for a your train.) I’ve noticed that it’s hard to really dig in to certain ideas in just 60 seconds, so I’ve been making a few longer videos. I also set up this newsletter for… well… you! And my website www.triggtube.com is fully up and running as well. VERY SOON, my first ever product will be available, so keep an eye out for that as I punch out a lot more chicken recipe videos in the coming weeks.

👋 UNTIL NEXT FORKNIGHT!

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