TWICE COOKED SPATCHCOCK CHICKEN AND SHANGHAI


Ingredients:

1 kg MAGNOLIA WHOLE CHICKEN, spatchcock
500 g MONTEREY PORK SHANGHAI MIX
2 tbsp italian herbs
1/4 cup fish sauce
MAGNOLIA NUTRI OIL for deep frying

Procedure:

1. Gently loosen chicken skin.  Stuff shanghai mix underneath chicken skin and flatten evenly until filled.

2. Rub italian herbs around the chicken surface and steam for 30 minutes.

3. Chill cooked chicken in refrigerator for 2 hours.

4. Drizzle fish sauce all over the chicken and fry until golden grown.

 

Makes 6 servings.
Recipe cost: 425
Cost per serving: 70

 


More Madalicious Things For You