SISIG STUFFED RESTAURANT STYLE CHICKEN


Ingredients:

1 (1.2 kg) pc whole MAGNOLIA FREE RANGE CHICKEN, wrapped in foil
1/2 cup patis
1 L GOLDEN FRY PALM OIL

Stock

1 L water
6 cloves garlic, finely crushed
1 (50g) pc onion, sliced
1 (40g) pc ginger, slightly pounded
1 tsp peppercorns
1 pc laurel
1 pc chicken bouillon cube

Rice Stuffing

1 (150g) can PUREFOODS SIZZLING DELIGHTS SISIG
1 cup cooked rice

Procedure:

  1. Combine all stock ingredients and bring to boil. Add chicken and simmer covered until tender, about 45 minutes. Drain, unwrap from foil and set aside to cool.
  2. Meanwhile, combine rice stuffing and set aside.
  3. Once chicken is cool, stuff chicken with rice mixture and secure cavity opening with toothpicks. Store stuffed chicken in the freezer for 15 minutes.
  4. Season chicken with patis just before frying. Deep-fry in hot oil until brown all over. Drain excess oil then serve.
Makes 6-8 servings.  

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