Crunchy Chicken Adobo Flakes

We had left over adobo. Okay, "leftover" is an injustice. I really made adobo not for adobo's sake, but for adobo flakes! ^_^

Ingredients:
8 chicken legs (thigh and drumstick)

2 cups light soy sauce

1 cup white vinegar
1 cup water

10 cloves garlic, smashed

1 tbsp. whole peppercorns

4 bayleaves

2 tsp. minced garlic

2 tbsp. oil

Preparations:
1. Marinate the chicken in the soy sauce-vinegar-water- with garlic, bay leaf and pepper for an hour (or more if you want it flavourful).
2. Simmer it covered for about 45 minutes. Check you chicken once in a while making sure that all of the pieces spend some time submerged in the simmering marinade.

3. Simmer till a lot of reduction or till the meat readily falls off the bones.

(Note: At this point, your chicken adobo is done. If you decide to eat some, its okay. I find abodo flakes is easier to cooked when cooled and flavourful if a day older. Just don't consume all that flavourful sauce. Save some of the sauce for your adobo flakes! :)

4. Remove the meat from the bones.

5. Add the chicken meat in the left over sauce and boil it dry. By this time, the meat is tender enough to break up. Constantly stir and shred the meat using the spatula. Set aside.
6. In a non-stick pan, saute the minced garlic in about a tablespoon of oil until brown. Add the chicken and stir till the flakes and the garlic is dry and crisp.