Here is a concise summary of the provided transcript:
**Recipe:** Filipino Chicken Adobo
**Host:** PI (Pailin) from Hot Thai Kitchen
**Summary:**
* PI shares her version of Filipino Chicken Adobo, a dish she loves, inspired by the cultural similarity between Filipinos and Thais.
* **Key Ingredients:**
+ Chicken (bone-in, skin-on thighs)
+ Filipino soy sauce (or Chinese/Japanese alternative)
+ Filipino cane vinegar (or apple cider vinegar)
+ Black pepper, onions, garlic, and bay leaves
* **Cooking Steps:**
1. Marinate chicken in soy sauce, vinegar, and black pepper (20 minutes).
2. Sauté onions and garlic, then set aside.
3. Sear the marinated chicken, then combine with sautéed onions and garlic.
4. Add marinade and water, simmer covered for 30 minutes or until fork-tender.
5. Reduce sauce to desired thickness and season to taste.
* **Serving:** Serve with aromatic jasmine rice to balance the zingy flavors.
* **Encouragement:** Viewers are invited to share their own Adobo recipes and photos.
Here are the key facts extracted from the text, excluding opinions, with each fact numbered and written in short sentences:
**Recipe and Ingredients**
1. The dish being made is Filipino Chicken Adobo.
2. Two main ingredients of Chicken Adobo are soy sauce and vinegar.
3. Filipino soy sauce is used, but Chinese or Japanese soy sauce can be substituted.
4. Thai soy sauce is not recommended due to its lighter color and flavor.
5. Filipino cane vinegar is used, but apple cider vinegar can be substituted.
6. Other ingredients include:
* Bone-in, skin-on chicken thighs
* Black pepper
* Onions
* Garlic
* Bay leaves (added during cooking)
* Salt (implied, but not explicitly mentioned)
* Rice (for serving)
**Cooking Process**
7. The chicken is marinated in soy sauce and vinegar for about 20 minutes.
8. Onions are sautéed until soft and browned before adding garlic.
9. Garlic is cooked for a couple of minutes until softened.
10. The marinated chicken is seared in a pan, with the option to brown the skin.
11. The marinade is then poured in, and water is added to cover the chicken.
12. The dish is simmered for 30 minutes or until the chicken is fork-tender.
13. The chicken is flipped halfway through the simmering time.
14. After 30 minutes, the sauce is reduced by increasing the heat.
15. The dish is served with aromatic jasmine rice.
**Miscellaneous**
16. The recipe will be available on the "Hot Thai Kitchen" website.
17. Viewers are encouraged to share their own Adobo recipes and photos on social media.