Chicken Adobo Sanga with Australian Avocado Hot Sauce and Ensalada

Bread

• 1 loaf pan de kalinga, or any sourdough bread

Chicken adobo

• 1kg chicken Maryland or chicken thigh
• 500ml coconut vinegar or white vinegar
• 200ml soy sauce
• Small handful of black peppercorns
• Pinch of salt
• 2 fresh or dried bay leaves
• 2 whole garlic bulbs

Australian avocado hot sauce

• 2 very ripe Australian avocados
• Tabasco, sriracha or spiced vinegar, to taste
• 200ml coconut cream
• 150ml vinegar
• Sea salt flakes, to taste

Ensalada

• 200g cabbage, finely sliced
• 1 bunch coriander
• 1 bunch mint
• 1 bunch Vietnamese mint

For the chicken adobo

1. In a pan or large pot, sauté the garlic with the bay leaves and peppercorns until caramelised.
2. Add the chicken, vinegar, soy sauce and enough water to cover.
3. Simmer until the chicken is very soft and falling off the bone.
4. Pick the meat from the bones and return it to the sauce. Mix thoroughly.

For the avocado hot sauce

1. Combine and blend the avocado flesh, coconut cream, sea salt flakes and spiced vinegar.
2. Season to taste.

For the ensalada

1. Finely slice the cabbage and pick the herb leaves.

To assemble

1. Mix the ensalada through the avocado hot sauce and layer generously onto the bread.
2. Add the pulled chicken adobo.
3. Finish with as much avocado hot sauce as you like.