Want Adobo Flakes Instantly? Make Them With a Special Ingredient

January 18, 2018

Filipino cooks are incredibly resourceful. We pickle and preserve, make multiple dishes out of one ingredient, and turn leftovers into magic. Adobo flakes is one of the best examples of our dexterity as cooks—we take the remnants of rich chicken or pork adobo, then pull it apart, and leave it alone in a pan to dry out. The result are crispy, thin flakes of meat that have become almost as popular as the dish that it emerged from. It is usually found alongside garlic rice and egg, a way to turn last night’s dinner into breakfast.

However, what happens to one’s craving for the crackly threads when there is no adobo? Using Knorr Liquid Seasoning, it is entirely possible to churn out something just as good, regardless of whether you have leftovers or not. The Knorr Liquid Seasoning here is the reason for all that umami flavor you get, replacing hours of cooking your adobo over the stove. It also adds a dark, rich hue to your flakes, which gives it its signature golden brown appearance. Here, we outline the process step by step, so you never have to wait for a batch of adobo just to taste its flakes again.

Adobo Flakes

Total Time: 30 minutes
Yield: 2 servings


  • 4 cooked chicken breasts, shredded
  • 1 tbsp. cooking oil
  • 3 cloves garlic, sliced
  • 1 tbsp KLS
  • 1 tbsp soy sauce
  • 2 tbsp white vinegar
  • 1 tsp whole peppercorn


In a pan over medium heat, heat oil.
Add garlic and saute, about 1 minute.
Add shredded chicken and fry for about 2 minutes.

Add Knorr Liquid Seasoning, soy sauce, vinegar, and peppercorn.
Cook adobo flakes, stirring frequently, until the liquids are absorbed and the chicken is dry and crisp, about 8-10 minutes.


Pamela Cortez Pamela Cortez

Pamela Cortez writes about food full-time, and has honed her craft while writing for publications such as Rogue, Town and Country, and The Philippine Star. She once rode on a mule for a mile just to eat mint tea and lamb in Morocco, and has eaten a block of Quickmelt in one sitting. Her attempt at food photography can be viewed online @meyarrr.

1 comments in this post SHOW

One response to “Want Adobo Flakes Instantly? Make Them With a Special Ingredient”

  1. Jimmy Johnson says:

    Filipino cusine is good, but overrated. Can’t compare to French, Spanish, or Mediterranean cuisines.

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