Sunday, October 5, 2014

Recipe: Chicken Adobo Flakes

I've always wanted to try adobo flakes. However, since I do not eat meat, I never actually had the chance to do so. This chicken version of adobo flakes is simply irresistible and is easy to make. Enjoy!

1 ½ kilo chicken legs
1 bulb garlic, sliced
1 onion, sliced
1 whole ginger, grated,
3 tbsp whole black pepper
3 bay leaves
1 ½ cup soy sauce
1 cup vinegar
1 cup water
2 medium tomatoes, chopped
3 red eggs, yellow part separated, white part mashed


Chopped green onion

1. Heat a generous amount of oil in a pot over medium heat. Throw in the chicken legs and brown on all sides.

  2. Once browned, take the chicken legs out and rest on a plate or a cooling rack. Leave the fire on.

3. In the same pot, sauté the garlic until brown. Add in the onion.

4. Once onions are soft, add in the ginger and black pepper. Sauté for anther minute until the flavours infuse.

5. Add the chicken legs back in and toss the chicken around using a spatula. Pour in the soy sauce, vinegar, and water. Add the bay leaves and continue mixing until the chicken legs are soaked in the liquid.

 6. Cover the pot and leave in for 20-30 minutes or until the liquid has reduced. Stir every 3-5 minutes. 

7. Once the liquid has reduced, lay the chicken legs on a plate and cool for about 2 minutes. By this time, the meat should easily slide off from the bone.

       8. Flake the chicken, making sure you get thin strands and toss in a non-stick pan. You won’t be needing oil this time. Continue frying until fully brown. To prevent the flakes from burning, make sure you toss it consistently.

  9. Top chicken flakes on rice, and in the tomatoes, and then the red eggs. Garnish with green onions. Serve and enjoy!