Crispy Chicken Adobo Flakes

1. In a sauce pan or wok, sauté in 2 tsp oil ½ head of large garlic (minced) and 1 medium white onion (diced).
2. Add ½ kilo of chicken breast (no skin) to the pan.
3. Add 1 cup of water, 1/8 cup of soy sauce, ½ cup vinegar, ½ tsp paprika and 3 bay leaves (laurel leaves).
4. Bring to a boil. Cover and simmer for 30 minutes or when chicken is tender.
5. Add salt and/or pepper if desired.
6. Make sure enough sauce is left when you remove the chicken to cool.
7. Once cool, strain the sauce into another bowl.
8. Shred the chicken breast and place together with the sauce. Make sure all the meat is in contact with the sauce.
9. Leave in the ref overnight to intensify the flavor.
10. In a pan or wok, heat 3 tbsp of oil and fry the adobo flakes until crispy.

Serve with steaming hot rice or garlic rice.