Remove the winglet from trhe supremes.
Dice the meat into large pieces.
Place the chicken winglets and the breast meat in a bowl, then cover with the soy and vinegar and allow to marinate for 30 minutes.
Peel the Shallots and remove the stalk, carefully trimming the root end off close to the base of the shallot.
Peel and finely dice the garlic.
Cut the Pepper into quarters, deseed and slice into thick, short slices across the pepper.
Destalk the chilli, then cut in half lengthwise.
Remove the membrane and seeds with the back of the knife.
Slice into short slices.
Heat a large wok to high heat and add the frying oil.
Place a large pan of water on to boil.
When boiling rapidly, lower the eggs, 1 at a time into the water with a slotted spoon.
Allow to boil for 5 minutes, then remove and place in cold water.
When the eggs have cooled sufficiently to be handled, peel and discard the shell.
Drain and dry the chicken pieces on paper towel, reserving the liquid.
Fry the chicken pieces on the outside until coloured on all sides.
Remove from the oil, turn down the heat and add the shallots and sliced pepper.
Stir constantly until the shallots begin to lose their bitter smell, add the garlic and chilli and continue to stir until the shallots and peppers have softened somewhat.
Add the black pepper, chicken and the marinade.
Continue to cook covered with a lid over a gentle heat until the chicken is cooked through and the sauce has reduced to a slightly thickened consistancy and is coating the chicken.
Wash the rice with cold running water until the water runs clear.
Place the measured cold water over the washed , drained rice, cover and bring to the boil.
When boiling, turn the heat down to a low simmer for 10 minutes.
Turn the heat off and allow to stand for a further 10 minutes.
Place a pile of the rice in the middle of a bowl, top with the chicken and some sauce and a boiled egg.
«Ingredients in an Adobo can vary, from chicken (usually cut into pieces on the bone) to pork, seafood and pineapple.»