Name: Adobong Na Manok Recipe
Yield: 4 to 6 servings
Ingredients: 1 tablespoon vegetable oil; 1 large head of garlic, cloves crushed; 2 ounces fresh ginger, thinly sliced lengthwise; 6 chicken legs (1 1/2 to 2 pounds), separated at the joint, thighs and drumsticks halved through the bone crosswise; 1/2 cup coconut vinegar or Chinese white rice vinegar; 1/4 cup Chinese light soy sauce; 5 scallions, root and dark green ends trimmed, and 6-inch stalks cut into 1-inch-long pieces; 1 tablespoon black peppercorns; 2 fresh bay leaves

Why it works: Clove and ginger match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 6,038 recipes. Both carry estragole, which smells anise, licorice. The science ↓

Adobong Na Manok Recipe

4 to 6 servings

Ingredients

1 tablespoon vegetable oil
1 large head of garlic, cloves crushed
2 ounces fresh ginger, thinly sliced lengthwise
6 chicken legs (1 1/2 to 2 pounds), separated at the joint, thighs and drumsticks halved through the bone crosswise
1/2 cup coconut vinegar or Chinese white rice vinegar
1/4 cup Chinese light soy sauce
5 scallions, root and dark green ends trimmed, and 6-inch stalks cut into 1-inch-long pieces
1 tablespoon black peppercorns
2 fresh bay leaves

Directions

Step-by-step directions aren't available for this recipe. See the full recipe at the source →

Nutrition, whole recipe (rough)

843Calories

40 gProtein

45 gFat

70 gCarbs

What these numbers assume: 11 portions

Ingredient	Portion assumed	kcal
Coconut	1/2 cup shredded (40g)	283
Rice	1 cup cooked (158g) white	206
Chicken	100g cooked	165
Olive Oil	1 tbsp (14g)	119
Onion	1 medium (110g)	44
Soy Sauce	1 tbsp (15ml)	9
Black Pepper	1 tsp ground (2.3g)	6
Garlic	1 clove (3g)	4
Vinegar	1 tbsp (15ml) distilled	3
Ginger	1 tsp grated fresh (2g)	2
Bay Leaf	1 leaf (0.6g)	2

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

By chow. Recipe from Open Recipes.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

Clove + gingertop 1% of all pairs

Smell alikestrong

Cooked together6,038 recipes

Shared aroma: estragole (anise, licorice).
Ginger + coconuttop 6% of all pairs

Smell alikemoderate

Cooked together1,168 recipes

Shared aroma: decanal (soap, orange peel).
Garlic + gingertop 6% of all pairs

Smell alikemoderate

Cooked together6,402 recipes

Shared aroma: beta-phellandrene (minty, terpene).
Garlic + chickentop 7% of all pairs

Smell alikemoderate

Cooked together10,850 recipes

Shared aroma: 3-ethyl-2,5-dimethylpyrazine (roasted, nutty).
Clove + coconuttop 10% of all pairs

Smell alikestrong

Cooked together458 recipes

Shared aroma: ethyl octanoate (fruity, wine).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

Swap the coconut

How well each one fits the dish's main ingredients (garlic, clove, ginger, chicken, sauce):

Limefits better
Avocadofits about as well
Coconutthe original
Lemonfits about as well

Fit is the average pairing score against garlic, clove, ginger, chicken, sauce. Candidates are from the same food group and used in at least 100 recipes.

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