As what I have blogged previously I’ve only used half of the string beans and water spinach on my chicken adobo. I have noticed the left over vegetables are getting old and dry so I immediately sauteed them in garlic and onion. I was pleased with the result after adding a pinch of salt despite that I burnt the garlic and onion.

Eating these vegetables don’t happen every day as they are not around in the local Korean supermarket so I savor the flavor.

On our last shopping day I bought chicken and sprite so I can cook chicken adobo with sprite but unfortunately my husband drink the can of sprite when we had a spicy BHC chicken. So instead I cooked my adobo with string beans and kangkong, I also added the ladies finger because they’re getting old. I bought these vegetables on Sunday at Filipino market in Hyehwa. I just thought it would be easier if I cooked them together rather than separately as I am also planning to cook the vegetables in soy sauce.

Cooking this is just like the normal adobo you just need to add the vegetables when the chicken is already tender. I just used half of the chicken so I will not get tired of eating adobo.