SISIG STUFFED RESTAURANT STYLE CHICKEN
- 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.
- Meanwhile, combine rice stuffing and set aside.
- Once chicken is cool, stuff chicken with rice mixture and secure cavity opening with toothpicks. Store stuffed chicken in the freezer for 15 minutes.
- 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.