INGREDIENTS

1 whole chicken, cleaned

½ cup Silver Swan Chinese Lauriat Soy Sauce

¼ cup brown sugar

¼ cup shaoxing wine

1 tbsp garlic, minced

1 ½ tsp five-spice powder

1 tsp salt

1 tsp pepper

3 Lt Golden Fiesta Canola Oil, for frying (add more if needed)

Chinese-Style Gravy (Optional)

1 cup water/chicken stock

1 ½ tsp sugar

1 tbsp Silver Swan Chinese Lauriat Soy Sauce

¼ tsp five-spice powder

3 pcs star anise

1/8 tsp salt

1/8 tsp ground pepper

4 g or ½ pack Silver Swan Wow Sarap All in One Seasoning (8g)

1 ½ tbsp cornstarch dissolved in

1 ½ tbsp water, for cornstarch slurry

PROCEDURE

1. In a large mixing bowl, mix Silver Swan Chinese Lauriat Soy Sauce, brown sugar, cooking wine, garlic, five-spice powder, salt, and pepper in a bowl.

2. Place the whole chicken in soy sauce mixture and let it marinate for 4 hours or overnight.

1. After marinating, remove the chicken from the soy sauce mixture, set aside the marinade.

4. Prepare a steamer, once the steamer is ready, place the chicken and let it cook for 15 to 17 minutes covered. After cooking remove from the steamer and brush the soy marinade all over the chicken. Refrigerate for 15 to 30 minutes to cool down the chicken.

1. In a deep pan, pour in Golden Fiesta Canola Oil, let it heat up on a medium heat until it is around 176°C/350°F on a deep-fry thermometer.
2. Once it the oil reaches the right temperature, gently add the whole chicken and fry for around 13 to 17 minutes or until the chicken is golden brown. (ensure that you have a large enough cooking pot that can handle frying whole chicken to prevent the oil from overflowing).

• Another method, cut the chicken into quarters or 8 pieces then deep fry in batches (cook for around 7 to 9 minutes).

7. Once the chicken is cooked, drain over a paper towel and set aside.

Chinese-Style Gravy: (Optional)

1. Optional: In sauce pot, combine chicken stock, sugar, soy sauce, five-spice powder, and star anise. Bring this to a boil, then reduce to a simmer for 5 minutes.
2. Season with Wow Sarap All in One Seasoning, salt, and pepper. Proceed cornstarch slurry and simmer until the sauce thickens.