HOME > Chowhound > General Topics >
Do you create unique foods? Share your adventure
TELL US

Help! I put too much vinegar in my Chicken Adobo

c
ChineseChou Jan 29, 2004 10:06 PM

I'm trying to make a Filipino dish that has vinegar and soy sauce in it. I put too much vinegar in it and now I don't know what to do to salvage the situation. Should I add more soy sauce (it's not very salty right now) or do I just give up and go out for pizza? Thanks for any suggestions.

  1. p
    Pia Jan 29, 2004 10:35 PM

    I don't know how much vinegar you put in, but you could try to salvage the sauce by sauteeing some garlic in oil, adding chicken livers, mashing some of these when cooked, and then adding some of the original sauce, adjusting with water and soy sauce to your taste.

    1. d
      dawnie2u Jan 30, 2004 08:52 AM

      I know this might sound odd, but what about mashing a couple anchovies into the sauce. When I make sauces and use anchovies, they tend to settle a sauce down. They add a subtle flavor, but they do not make it fishy tasting. I think it would mellow the vinegar flavor without adding anymore soy sauce.

      1. s
        ShelleyKelly Jan 30, 2004 12:36 PM

        Hi ChineseChou!

        In a short answer, YES!

        My mom's recipe for adobo is measured in "parts"...therefore, your fix is simple.

        To offset too much vinegar, add soy sauce and water. Here's why:

        In the "parts" recipe, you combine 1 part soy sauce, 1/2 a part water, and 1/2 a part vinegar, along with 5 or 6 peppercorns, a bay leaf, and a crushed clove of garlic.

        So, if you put in too much vinegar, based on the amount (ex. 1 cup vinegar) try adding 1/2 cup of soy and 1/4 cup of water to balance the original components to the original proportions. Make sense?

        Hope this helps...please let me know!

        Regards,
        Shelley

        2 Replies
        1. re: ShelleyKelly
          c
          ChineseChou Jan 31, 2004 08:37 PM

          Thanks for the help. Alas, the chicken had absorbed too much vinegar and so not only was the sauce vinegar-y, so was the chicken. The whole pot went ka-put. But, now that I have your mom's handy-dandy recipe, I will definitely try again in the near future!

          1. re: ChineseChou
            s
            ShelleyKelly Jan 31, 2004 09:35 PM

            Mom usually keeps a gallon jug pre-mixed in the fridge, for instant sauce whenever she wants.

            FYI, it goes great with porkchops, too!

            Regards,
            Shelley

        Show Hidden Posts