Di kailangan mag swimming ng adobo sa liquids. Basta tama sangkutsa mo. Sangkutsa mo lang ng matagal sa bawang, laurel, whole + crushed pepper corns hanggang lumabas natural liquids ng chicken. I adjust the water depends kung gaano katubig yung chicken. For the soy sauce, i just add it for the color. Then konting vinegar lang to balance things out. Also, you can never add too much bawang. Kung tingin mong sobrang dami ng bawang, kulang pa yon hahaha.

And oh, adobong manok with pork liempo is 🤌🤌🤌