Making Restaurant-Worthy Adobo Flakes
Ingredients:
4 pcs of de-boned skinless chicken breasts , cut into small cubes
4 pcs of de-boned skinless chicken thighs, cut into small cubes
4 strips of pork rashers, cut into small pieces
a handful of chicken liver, cut into small pieces
chicken bones of 2 chickens, just the cage part
1c vinegar
1c soy sauce
5 pcs bay leaves
10 pcs pepper corn
2 heads of garlic, chopped finely
shaved/grated parmesan cheese (or goat cheese, quesong puti...), optional
Procedure:
1. Place all ingredients, except cheese, in a slow cooker and cook on high for 4.5 hours or on low for 6 hours. Do NOT stir or open the lid EVER. Leave it ALONE.
2. This is the part where you will appreciate that you did not just use cut up pieces of a whole chicken and followed my instruction of using deboned pieces of meat.
When done, discard the chicken bones and oil. You will notice that the meat have naturally separated into flakes. Put everything in a container and into the fridge. Warning: Image below looks very unappetizing.
3. When ready to cook, microwave just until you can separate the liquid from the meat.
4. Now grab your best non-stick pan. No need to put oil, but if you must, just put enough to coat the pan.
5. While the pan is heating up, grab as much meat as you can with your bare hands and squeeze the living daylight out of the meat. You must try to get as much liquid out as you can before you put the meat in the pan.
6. Fry the meat until crispy, brown and semi-overcooked. I suggest you leave the meat in the pan, surf the net using your iphone, read a book, whatever you want...just use every bit of willpower in your body to stop yourself from constantly stirring this beauty. Stir only when bottom part has browned.
You can thank me now that I asked you to use 2 heads of garlic. And if you want (DO IT!!!), saute half a head of finely chopped garlic before you fry the meat.
7. Serve the adobo on top of steaming hot rice. Put a few (...lots) of parmesan on top.
E N J O Y!
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