Fried Chicken ala Max Recipe

Make poaching liquid: Boil 4 cups of water in a large pot. Add onions, garlic, rock salt, ground pepper, basil, thyme, bay leaves, and whole peppercorn. Bring to a boil then simmer over medium heat.

Stuff the chicken with tanglad. Rub 2 tablespoons patis on the chicken. Let marinate for 5 minutes.

Poach the chicken in the simmering liquid over low-medium heat. (The flesh will turn white but the skin should be intact. One chicken weighing 1 kilo should cook through in approximately 30 minutes.) Do not boil.

Remove the chicken from the poaching liquid. Remove any herbs and spices stuck on the skin. Rub the remaining patis all over the chicken. Let it rest until dry (approximately 10 minutes).

Pre-heat oil in a large pan for deep frying.

Once the chicken is dry and oil is simmering, deep fry it until light golden in color. Flip the chicken as needed.

Remove from the pan, let it rest for 1 minute. Slice and serve! Best served with banana ketchup mixed with Worcestershire sauce.