Ingredients:
• 5 cloves garlic
• 1 white onion
• 1 inch ginger, peeled
• 8 pcs. tanglad
• ½ cup chicken stock
• Salt and pepper to taste
• 1 pc. Spring chicken
• 2 tbsps. rum
• 2 tbsps. patis
• 2 tbsps. Spring onion, chopped
• Cooking oil enough to submerge whole chicken
Procedure:
• Blend together garlic, white onion, ginger, tanglad stalks (reserve leaves for stuffing and steaming) and chicken stock.
• Rub the chicken all over with a generous amount of the rub mixture, salt and pepper.
• Stuff the chicken with 4 pcs bundled tanglad leaves.
• Mix together rum and patis. Brush chicken with this mixture.
• Add the remaining bundled tanglad leaves in the steaming water.
• Put the chicken in the steamer and top with spring onions. Cover and steam for 30 minutes.
• Once cooked, drain excess liquid from chicken and remove tanglad leaves.
• Heat up oil enough to submerge the whole chicken. Once the oil is hot enough, drop the chicken and deep-fry for 10 minutes.
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