Crispy Chicken Adobo Flakes

Recipe from Glenda Barretto

1.2 k fresh chicken

125 ml vinegar

50 ml soy sauce

1 tbsp garlic, minced

1 tbsp sea salt

2 pcs bay leaves

1 tsp crushed peppercorns

250 ml water

Oil for frying

To make adobo, cut the chicken into serving-size pieces and place in a casserole. Add remaining ingredients, apart from the oil, together with water and bring to a boil. Reduce heat and simmer for 40-50 minutes, then remove chicken and strain the stock.

In a frying pan, brown the chicken pieces in hot oil until crispy on all sides, then drain on absorbent paper and transfer to a platter. Reheat the stock and reduce to a thick, flowing consistency, then pour over the chicken and serve immediately.

To make Crispy Adobo Flakes, place adobo meat in a plastic bag and gently press the meat by hand. Then debone the chicken and flake its flesh. Drizzle with adobo sauce. Transfer to a baking tray and spread evenly, then let stand for at least one hour. Drain. Fry in a wok with very little oil over low heat, stirring continuously for 30-45 minutes or until chicken meat is dry, brown and crisp.

Serve with sauce on the side.