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- You should have an html element with lang set to en.
- You should have a head element within the html element.
- You should have a body element within your html element.
- Your second h2 element should have the text Instructions.
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<!DOCTYPE html>
<html lang="en">
<head>
<meta charset="UTF-8">
<title>chicken adobo</title>
</head>
<body>
<h1>chicken adobo</h1>
<p>Chicken adobo is the unofficial national dish of the Philippines. It is a simple, savory-sweet braised dish where bone-in chicken is simmered in soy sauce, vinegar, garlic, bay leaves, and black peppercorns. The slow cooking tenderizes the meat while reducing the liquid into a thick, dark, and flavorful glaze, best served over steamed white rice</p>
<h2>Ingredients</h2>
<ul>
<li>Chicken: 1 kg bone-in, skin-on chicken thighs or drumsticks</li>
<li>Garlic: 1 whole head about 10 to 12 cloves, smashed and peeled</li>
<li>Soy Sauce: ½ cup preferably a Filipino brand like Silver Swan or Datu Puti</li>
<li>Vinegar: ⅓ cup cane vinegar or distilled white vinegar</li>
<li>Water: 1 cup</li>
<li>Bay Leaves: 3 to 4 dried pieces</li>
<li>Black Peppercorns: 1 tablespoon whole peppercorns</li>
<li>Brown Sugar: 1 tablespoon optional, to balance the acidity</li>
<li>Cooking Oil: 2 tablespoons neutral oil </li>
</ul>
<h2>Instruction</h2>
<ol>
<li>Marinate: Combine the chicken, half of the smashed garlic, soy sauce, vinegar, black peppercorns, and bay leaves in a large bowl. Mix well and marinate in the refrigerator for at least 30 minutes, or ideally overnight for maximum flavor depth.</li>
<li>Sear: Remove the chicken from the marinade and pat the skin dry with paper towels, reserving the liquid. Heat oil in a heavy-bottomed pot over medium-high heat. Sear the chicken skin-side down for 3 to 4 minutes per side until beautifully browned, then transfer to a plate.</li>
<li>Sauté Aromatics: Lower the heat slightly. Add the remaining fresh garlic to the pan and sauté for about 1 minute until fragrant and lightly golden. Do not let it burn.</li>
<li>Simmer: Return the chicken and its juices to the pot. Pour in the reserved marinade, water, and brown sugar. Bring the mixture to a boil. Reduce the heat to medium-low, cover, and let it simmer for 25 to 30 minutes until the chicken is tender.</li>
<li>Reduce Sauce: Remove the lid and turn the heat up to medium-high. Let the sauce boil uncovered for another 10 minutes, allowing it to reduce and thicken into a glossy, syrupy glaze.</li>
<li>Serve: Discard the bay leaves if desired. Serve the chicken hot, generously spooning the rich adobo sauce over a bed of steamed white jasmine rice. </li>
</ol>
<img src="https://cdn.freecodecamp.org/curriculum/labs/recipe.jpg" alt="three eggs and a whisk">
</body>
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