JeanMarie Brownson: A Filipino restaurant in Chicago inspires our Fourth of July main dish this year
1/2 cup soy sauce or tamari
1/4 cup each: unfiltered apple cider vinegar, unseasoned rice vinegar
1 tablespoon cornstarch dissolved in 1/3 cup cold water
1 tablespoon agave syrup or corn syrup or light honey
3 cloves garlic, crushed
2 teaspoons minced fresh ginger or 1 tablespoon refrigerated ginger puree
Green onions, sliced for garnish
Small limes, cut into wedges, for serving
1. Rinse chicken and pat dry. Place in a large zippered plastic food bag. Mix marinade ingredients in a small bowl. Pour over the chicken. Close bag securely. Turn to coat chicken well with the marinade. Lay the bag in a baking dish (to catch any leaks) and refrigerate. Let chicken marinate, turning the bag every so often, for at least 1 hour or up to overnight.
2. Meanwhile, for the adobo glazing sauce, mix soy, vinegars, dissolved cornstarch, syrup, garlic and ginger in a small saucepan. Heat over medium heat. Stir constantly, until mixture thickens and comes to a boil, about 3 minutes. Let cool. Refrigerate covered up to one week.
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