Part 4/8:

• 1 liter of salted chicken broth

• Various spices (such as galangal, nutmeg, clove)

• ¼ cup sugar

• 1 tablespoon parsley

• Cinnamon and sugar for garnish

These ingredients unite to create a sauce that must bear a hint of sourness, a reflection of the adobo's heritage.

A Culinary Journey

The cooking process is as historical as the ingredients themselves. Bacon is gently fried while onions are caramelized, filling the kitchen with savory aromas. The chicken is introduced next, lightly browned, followed by sautéing the livers. A slice of bread steeped in vinegar absorbs the essence needed to bind the flavors of the sauce together.