Name: Chicken Inasal Flakes
Yield: 8 servings
Ingredients: ¼ cup atchuete oil; 5 garlic cloves; 2 tbsp grated ginger; 2 stalks lemongrass; ¼ cup calamansi; ½ cup white vinegar/coconut vinegar; ⅓ cup soy sauce; 1 tsp salt; 1 tsp ground black pepper; 1 kg chicken breast; 2 cups cooking oil

1

Combine all the marinade ingredients in a bowl then marinate the chicken breast fillet for at least an hour.

2

Separate the chicken from the marinade then set the marinade aside. Grill chicken for 4-6 mins on each side. Shred the grilled chicken by the grain. Keep the strands long and thin.

3

Strain the marinade, discard the bits, and transfer the liquid to a pot. Let the marinade come to a boil. Let it thicken a bit then remove it from the heat.

4

Coat the chicken flakes well with the inasal marinade. Set it aside Let the meat reabsorb the liquid. Leave it to marinade for at least 4 hours. Best if overnight.

5

Prepare a big non-stick pan with cooking oil over medium-high heat when ready to fry. Pan-fry the chicken meat in batches so don’t overcrowd the pan. Ensure the pan has space for the flakes to move around when frying to let the meat crisp and dry up, about 5-8 minutes. Do this to the rest of the flakes until everything has been fried. Make sure to drain the excess oil from the inasal flakes to keep them crisp.

6