AuthorBiteSized
DifficultyIntermediate

Here’s our hack to everyone’s favorite Pinoy spring fried chicken! Now you can cook Max’s-style Fried Chicken wherever you are!

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Yields5 Servings
Total Time1 hr











1

Blend together garlic, white onion, ginger, tanglad stalks (reserve leaves for stuffing and steaming) and chicken stock.

2

Rub the chicken all over with a generous amount of the rub mixture, salt and pepper.

3

Stuff the chicken with 4 pieces bundled tanglad leaves.

4

Mix together rum and patis. Brush chicken with this mixture.

5

Add the remaining bundled tanglad leaves in the steaming water.

6

Put the chicken in the steamer and top with spring onions. Cover and steam for 30 minutes.

7

Once cooked, drain excess liquid from chicken and remove tanglad leaves.

8

Heat up oil enough to submerge the whole chicken. Once the oil is hot enough, drop the chicken and deep-fry for 10 minutes. When done remove from cooking oil.

9

Serve immediately with Worcestershire sauce and banana ketchup.

Ingredients












Directions

1

Blend together garlic, white onion, ginger, tanglad stalks (reserve leaves for stuffing and steaming) and chicken stock.

2

Rub the chicken all over with a generous amount of the rub mixture, salt and pepper.

3

Stuff the chicken with 4 pieces bundled tanglad leaves.

4

Mix together rum and patis. Brush chicken with this mixture.

5

Add the remaining bundled tanglad leaves in the steaming water.

6

Put the chicken in the steamer and top with spring onions. Cover and steam for 30 minutes.

7

Once cooked, drain excess liquid from chicken and remove tanglad leaves.

8

Heat up oil enough to submerge the whole chicken. Once the oil is hot enough, drop the chicken and deep-fry for 10 minutes. When done remove from cooking oil.

9

Serve immediately with Worcestershire sauce and banana ketchup.

Notes

Max’s Style Fried Chicken