This version of chicken adobo uses coconut milk, which tones down the acidity of the vinegar. If you still find the sauce too sharp, add a tiny amount of sugar towards the end, just enough to ...
combine chicken stock, coconut milk, lime juice, ginger and shallots. Bring to a boil over high heat. Slip chicken breasts into liquid and return to a simmer. Turn off heat and let chicken slowly ...
Add the coconut milk from the tin. With an adult blitz the soup with a wand blender (soup gun) until it is nice and smooth. Pre heat your oven to 180ºC/gas mark 4. Pumpkin is difficult to cut and ...