Last night we have brown rice congee or arroz caldo for our dinner. We are thinking of something to pair with the congee aside from eggs. Unfortunately, all of the stores are closed on Sunday due to Enhanced Community Quarantine.
Since we had still have chicken breast fillet in the fridge, we think of cooking crispy adobo chicken flakes to serve as toppings to the congee.
This crunchy and delicious adobo flakes are not only good with rice congee or arroz caldo but it can be a perfect toppings for plain rice, salads, and soups too.
You can add chili garlic sauce or simply drop chili pepper when cooking crispy adobo chicken flakes if you want it spicy.
Spicy Crispy Adobo Chicken Flakes Recipe
Ingredients:
1 1/2 boiled chicken breast (or left over adobo or lechon manok), flaked
Onion, minced
Garlic, minced
1/4 cup oil
1/2 cup soy sauce
2 tsps vinegar
1/2 tsp ground pepper
1 tsp brown sugar
2 tbsp chili garlic sauce or chili powder
Cooking Instruction:
1. In a pan, add Saute garlic and onion.
2. Add the chicken flakes. Stir fry until the chicken is light brown and crispy.
3. Add soy sauce, vinegar, brown sugar, chili garlic and pepper. Let it simmer for 2-3 minutes in low heat.
4. If you will store it in a bottle you can add corn or olive oil, or any vegetable oil of your choice.
Refrigerate. You may serve it as is over hot rice or re-heat it.
Serving size: 5-6
Serving size: 5-6
No comments:
Post a Comment