Ingredients

• 4 chicken leg quarters
• 1 bulb garlic, minced
• ½ tsp. of grated ginger
• ½ tsp. ground black pepper
• 2 ½ cups Canola Oil for deep frying
• 1 tsp salt.
• ¼ cup Fish sauce (patis)
• 3 cups water for boiling

Method

1. Make sure before cooking the chicken , you have rinsed and cleaned your chicken.
2. Marinate your chicken with pepper, ginger, garlic, crushed black pepper and salt. Rub the spices and seasonings into the chicken meat, covering all the parts as much as possible. Cover the bowl with a plastic wrap and refrigerate for 1 hour.
3. Steam the chicken in a double boiler steamer. It sounds easy but there is a process.
4. Take the top steamer and line it with wax paper or parchment. Lay it on top of the steamer and poke holes into the paper to match the holes of the steamer.
5. The reasoning behind is this is when you lay the chicken onto the paper, : a. it doesn’t stick to the bottom of the steamer and b. the juices from the chicken goes into the steamer and not soak the chicken in its own juices.
6. So go ahead and steam the chicken, cover the steamer and leave for about 20-30 minutes. The chicken should be cooked by then. About 15 minutes into the steaming, add salt and pepper and flip the chicken to the other side to cook evenly. Add salt and pepper again.
7. After steaming. allow the chicken to cool and rest fo a bit. This causes the chook to be moist and drains all the liquid preparing it for crispy frying.
8. Fry the chicken in a deep fryer for 3 minutes each side or until the chicken skin is lightly browned. Then, place it on paper towels to drain the oil and allow to rest for 10 minutes.
9. After resting, fry the chicken a second time. This time, cook each side for 2 minutes or until the skin turns golden brown.