Whenever my dad makes chicken adobo, it tastes just a little different than when my grandmother makes it. I asked her why this might be and why no matter what, my dad can’t make it taste quite the same. She actually doesn’t use any measurements when she makes the dish. Once you cook the chicken in the pan, you add water, soy sauce, and vinegar, along with garlic powder and pepper. That is all. She eyeballs all her measurements and said that since she’s been making it for so long so she knows how much soy sauce and vinegar to add to make the perfect ratio of flavors. For water she just fills a drinking glass and adds that to the pan. It was cool to see how she knew exactly how much to put in and didn’t have to change anything or add any more than what she already added. You could tell she makes this all the time and it’s natural and engraved into her memory.
Cultural Production Blog 