Kombucha Adobo with Chicken & diced Scoby

This past year I have been brewing a lot of Kombucha, experimenting with various second fermentation such as mango-ginger, pineapple-ginger, blueberry, and papaya. As the weeks go bye the Scoby’s start to multiply and more kombucha as a result. I was contemplating what to do the all thise extra Scoby and Kombucha. As a Chef my instinct is to treat them like something I need sell as a special. I check the fridge and notice a pack of Rosie drummetts, ginger and bock choy. I’m craving Philipino style Adobo with steamed Calrose rice. I gather my mes en place one part soy one part raw sugar, 3 parts Kombucha 2 parts water.

I season and roast the drummetts in a soup pot, I add a few Cloves Star Anise & Black Peppercorns. I dice up the Soby and cut the bock choy and set aside. Get the rice steaming, Add the Kombucha, sugar, soy and water to he pot. I bring this to a simmer and skim, add the diced Scoby & Bock Choy. Simmer 45 minutes.

A friend of mine had stopped by and I offered some without mentioning the Kombucha we both cleaned our bowls. It came out pretty damn good. I had forgotten to turn off the pot while we were eating and the sauced reduced to a syrup resulting in candied Scoby, Yum!!!