November 4 - Fried Chicken Revisited

Crispy fried chicken is one finger food that needs to be eaten right away to enjoy it. Max's Restaurant became famous with their fried chicken, the Max's fried chicken. What's unique about it is that they use spring chicken and cook the chicken so crispy that you could eat the wing bones.

Most of the chicken here in the U.S are jumbo, so I opted to use Cornish hens since they are about the same size as the ones serve in Max's.



Fried Chicken


Ingredients
2 Cornish hens or spring chickens, less than 1.5 lbs each
1 tbsp freshly ground rock salt
1 tsp freshly ground pepper
4 cloves garlic, peeled
spring onion (bulb only)
1 carrot, chopped
1 celery rib, chopped
1 ginger, peeled
rosemary springs
48 oz. canola oil for deep frying





Cooking Time (2 hours)
Pat the chickens dry.
Rub the salt and pepper on the chicken.
Mix the garlic, onion, carrot and celery together.
Fill the chicken cavity with the mixture.
Place the chickens and the ginger on a steamer.
Steams the chickens for 30 minutes.
Let the steamed chicken stand for one hour to drain the liquids.
Take out the vegetable mixture out of the chickens.
Heat the oil in a large deep fryer or casserole.

Place the chickens in a single layer.
Fry the chicken for 25 minutes, carefully turning them twice.
Once cooked, let the chickens stand for another 5 minutes before serving.