Crispy, Juicy Whole Chicken

Like what you see?  Crispy Whole Chicken that is crunchy on the outside, and juicy on the inside.
It is actually easily achieved.. and very wholesome indeed!  I made this with a kampong chicken.
You may either steam your chicken to till it is 50% to 70% cooked, in a steamer, or use my short cut... that I learnt from my aunt.

1.Cut open the chicken breastbone, salt chicken with a handsome amount of salt.
2. Put some water in a Corning ware or glass casserole bowl with a cover, fill with some water to hydrate the chicken.
3. Microwave for about 10-15 minutes depending on the size of your chicken, turning the chicken upside down to cook the chicken evenly half way through the cooking time.
4. Drain the liquid from the steamed chicken, add sufficient salt to your taste, and transfer the liquid to the rice, to cook the rice in the stock from the steamed chicken.
5.  Fill a non-stick wok with oil, about one quarter or one third of the wok's depth should be sufficient. ( the same can be achieved in a deep-fryer, but deep-fryers requires too much oil.)
6. Heat oil on high till you see bubbles.
7.  Immerse the whole chicken first with the breastbone facing up.
8.  Tilt the wok to allow the oil to fry the sides of the chicken and also to make sure that the chicken is evenly fried.
9. Gently, with two spatulas, flip the chicken around to fry the other side.
10.  Remove immediately from the oil when the chicken is golden brown.
11. To make the chilli to go with the chicken, first chop some chilli padi or red chilli, garlic, then add some vinegar or lime, and sugar to taste.

Voila!  Another simple, yet wholesome yummy meal! Now, you can do it too!