Adobo Flakes

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INGREDIENTS

1/2 kilo chicken breast, skinless

1/4 cup finely minced garlic

2 tablespoons Worcestershire sauce

1/4 cup soy sauce

2 tablespoons vinegar

2 tablespoon coarse salt

2 teaspoons freshly ground pepper

2 tablespoons corn oil

Cooking oil for deep-frying

PROCEDURE

Boil chicken breast and garlic in Worcestershire sauce, soy sauce, vinegar, salt, pepper and corn oil until cooked and sauce is reduced to almost dry. Drain remaining sauce; set aside for other use.

Flake chicken. Spread flaked chicken on a tray and air-dry.

In very hot oil, deep-fry dried chicken flakes in small batches until crisp and golden brown. Remove and drain excess oil with paper towels. Serve with steaned rice.