It's all about the chicken adobo at this hidden, ever-so-worn Market counter (located behind an Asian grocery of the same name and across the hall from Fero's Meats). The sisters who cook here have been asked for the recipe so many times that they've taped up a poster at the back that gives it out. It's pure comfort food: The meat is stewed long enough in its marinade of soy sauce, vinegar, pepper, and bay leaves that it collapses off the bone the moment the cooks ladle it onto rice and pancit noodles. Other steam-table stews worth ordering: the tangy fish sinigang with mustard greens and beef spare ribs braised in black-bean sauce.
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