I love garlic and ginger but I have a son who’s really not into those things so what I do is chop the garlic and ginger very very fine. Too small that he doesn’t recognize ‘em. The taste is there of course. He doesn’t mind it as long as he doesn’t see it. Imagine that.
In a pot, heat a little bit of oil, add the chicken pieces and brown slightly. Add water, enough to cover the chicken, or maybe 3/4. Season with soy sauce, vinegar, black pepper, the chopped garlic and ginger. Cover then simmer until the chicken pieces are tender. Stirring it a few times while simmering. Before the sauce is completely thickened, add the cubed potatoes. Cover and let the potatoes cook. Fight the urge to open the pot. Maybe just once to stir but don’t open it too many times coz this will turn the potatoes into mush. You want to maintain the shape and texture of the potatoes.
Once the potatoes are fork tender then everything is all ready for dining 
. Perfect with steamed white rice.
I usually pre-brown my potatoes(by frying with a little bit of oil) to help them retain their shape.
I’ve never tried adobo with ginger before. Interesting how we filipinos interpret our most popular dish in many different ways! I’ll give this a try.