20-Minute Adobong Kangkong Recipe

Name: 20-Minute Adobong Kangkong Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 5
Cuisine: Asian
Ingredients: 2 tbsp cooking oil; 4 cloves garlic, chopped; 1/2 cup water; 1 pc Knorr Chicken Cube; 1/4 cup vinegar; 2 tbsp Knorr Liquid Seasoning; 3 bunches kangkong, leaves and soft stems picked

Do you love classic Filipino adobo but want to limit your meat intake? Go for a vegetarian version instead. Like the classic, you have endless varieties to choose from. Adobong kangkong is one; it uses nutritious, fiber-rich water spinach as its main ingredient.

This leafy green cooks quickly and absorbs flavors like a champ. And don’t worry; you’ll still get that comforting, home-cooked adobo taste even without the meat. Plus, kangkong happens to be one of the most affordable veggies you can work with! Grab a bundle when you head to the market and try out this adobong kangkong recipe. It only takes 20 minutes max – perfect for weeknight dinners!

20 min.
5 People
Easy
Budget

Ingredients

2 tbsp cooking oil
4 cloves garlic, chopped
1/2 cup water
1 pc Knorr Chicken Cube
1/4 cup vinegar
2 tbsp Knorr Liquid Seasoning
3 bunches kangkong, leaves and soft stems picked

Cooking Method

Heat oil in a pot over medium-high flame. Sauté garlic until lightly browned.
Add water, Knorr Chicken Cube, vinegar, and Knorr Liquid Seasoning. Simmer until the vinegar aroma is neutralized.
Add kangkong pieces and cook until wilted. Simmer for 2-3 minutes. If needed, take vegetables off the heat to prevent overcooking.
Transfer adobong kangkong to a serving platter. Serve warm.

This adobong kangkong is satisfying as is, but you can easily add more to it to make a well-rounded ulam. Toss in fried tofu for a plant-based protein boost. Try other veggies, too – string beans, okra, and eggplant will all work here and vary the textures in your dish. Mushrooms are another easy add-on: they bring a meaty umami while keeping things light. If you have leftover lechon manok in the fridge, give it a new life by adding it to your adobo. Shred the chicken so it absorbs all that juicy sauce.