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TWICE COOKED SHANGHAI STUFFED CHICKEN

Ingredients:

1 pc (1.2 kg) MAGNOLIA WHOLE CHICKEN, butterfly cut or spatchcock style
1/2 kg MONTEREY PORK SHANGHAI MIX
2 tbsp Italian herb seasoning
1/4 cup fish sauce (patis)
2 cups cooking oil for deep frying

Procedure:

  1. Gently loosen skin. Stuff shanghai mix underneath chicken skin. Evenly fill while keeping chicken form intact.
  2. Rub Italian herb seasoning all over chicken. Steam for 30 minutes. Set aside to cool.
  3. Chill steamed chicken in the refrigerator for 2 hours.
  4. Heat oil in a pan. Pour fish sauce all over chicken and fry until golden brown.

Makes 6-8 servings.

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