The name Asado would suggest Spanish origins but this Filipino dish is actually Chinese-influenced as you can see in the ingredients used. Not surprising, since the Philippines was under Spanish rule for 300 years a long long time ago, but longer than that, Filipinos were already trading with China. So I would say it is a mixture of both cultures as most of the Filipino dishes are.
Other people have different ways of preparing this dish and some also use different ingredients. But in our home and most of the Kapampangans (people from my home-town, Pampanga) I know, this is the Asado we know. This recipe is also perfect to be used as fillings for making Siopao or steamed buns.
Pork or beef can also be used instead of chicken and other people also add potatoes in making this dish.
Original asado dished do not use Hoicin sauce, so it can be skipped, instead, add 3-4 pcs star anise.
Best served on top of steaming hot rice!
- In a pot, saute garlic and onion in hot oil until light brown and tender.
- Add chicken and stir until sides are cooked and a bit browned.
- Pour in water and soy sauce into the pot and stir in brown sugar and add bay leaves. Once it starts to boil, let simmer on low heat for about an hour or so until the meat becomes tender--add more water if needed. The liquids should be reduced to a thick sauce once the meat is fork-tender.
- Add Hoisin sauce and season with pepper. Stir.
- Transfer into a serving dish and serve with steaming hot rice.