PINOY ’60s FRIED SPRING CHICKEN

FILIPINO RECIPE ~ ’60s FRIED SPRING CHICKEN ~

PINOY ’60s FRIED SPRING CHICKEN INGREDIENTS

2 tsps. nutmeg
1 tbsp. soy sauce
2 tsps. onion powder
1/2 cup Thai patis
1/2 cup brown sugar
1/2 cup rum
1 1/2 kilos spring chicken (3 chickens)

PINOY ’60s FRIED SPRING CHICKEN PROCEDURE

• In a bowl, combine nutmeg, soy sauce, onion powder, patis, sugar and rum.Place chickens in the mixture and marinate for at least 2 hours in the refrigerator.

• Steam chicken for 1 hour or until cooked. Hang dry for 2 hours, then deep fry for 5 minutes or until golden brown.