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Ingredients:
| 1 pc | (900 g) | whole MAGNOLIA CHICKEN, reverse spatchcock style (cut from the breast and retain backbone) |
| 2 | tbsp | iodized rock salt |
| 5 | tbsp | brown sugar |
| 1 | tbsp | onion powder |
| 1 | tbsp | garlic powder |
| 1 | tsp | freshly cracked black peppercorns |
| 1 | tsp | chili powder |
| 1 | tsp | five spice powder |
| 1 | L | water |
| 1/2 | tsp | five spice powder |
| 1 | tsp | chili powder |
| 1 | tsp | pepper |
| 1 | tsp | onion powder |
| 1 | tsp | garlic powder |
Procedure:
1. In a pot, combine salt, sugar and spices. In a separate pot, heat half of water until it starts to simmer. Turn off heat and pour over spice mixture. Stir until salt and sugar dissolves, and then add the remaining water. Mix well and let the (spiced) brine solution cool.
2. Once cool, put chicken breast down. Place a plate on the chicken to keep it submerged in the solution. Marinate overnight in the chiller.
3. Drain chicken. Place on a rack and pat dry. Combine dry rub spices and rub all over chicken. Place in a zip lock bag and marinate in the chiller for another 1 to 2 hours.
4. To cook, preheat oven to 180C. Place on a rack and roast for 20-25 minutes until golden brown and internal temperature reaches 165C.
Note/s:
To fry, heat about 2-3 cups of oil and fry chicken submerged halfway in oil for 10 minutes per side on low to medium flame until golden brown.
Makes 8 serving.
(Yield: 1 chicken = 8 cuts/1 pc per serving)
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