This is called Pinitaw. I'm sure you are familiar with this. It's origin is shredded chicken flakes, seasoned and sauteed until dry and flaky. I make mine from left over adobo. All I do is shred them into small pieces, saute continuously on hot skillet until it appears dry, flaky and resembles into hair-like appearance. I use them to top my green salad, rice, some pasta dishes and with just plain buttered french toast. Try it! It's something that melts in your mouth!
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