Chef critique
Chicken Adobo with Baby Bok Choy
A very solid, approachable weeknight adobo recipe with smart one-pan integration of the baby bok choy. A few minor tweaks to ingredient division and rice water ratio will make it perfect.
Score: 8/10
Suggested fixes
- Decrease the water for the rice to 3/4 or 1 cup to achieve fluffy Jasmine rice.
- Indicate 'divided' next to the black pepper in the ingredient list.
- Change the target temperature for the drumsticks to 175°F-180°F for better texture.
Issues
- medium / cookability: The ratio of water to Jasmine rice (1 1/4 cups water to 3/4 cup rice) is too high, especially since the rice is rinsed. This will likely result in mushy rice.
- low / ingredient_usage: Instruction step 3 says to season with pepper and step 4 says to add the 'remaining black pepper', but the ingredient list does not indicate the 1/2 tsp of pepper should be divided.
- low / flavor: While safe at 165°F, dark meat like drumsticks is more tender and appetizing when cooked to 175°F-180°F to break down connective tissues.
Strengths
- Efficient prep workflow that utilizes passive cooking time.
- Smart technique of wilting bok choy directly in the reducing adobo sauce.
- Flavor profile hits the right notes with soy, vinegar, garlic, and a touch of sugar.