Saturday, December 10, 2005
FRIED CHICKEN ala MAX's
For those who might want to deep-fry a whole chicken ala Max’s Fried Chicken, check out this recipe:
- Thoroughly wash a whole chicken with salt as usual.
- Fill pan with water (chicken must be totally immersed in water)
- Add 1 tablespoon of whole black pepper and 3 pieces of star anis (sangke)
- Add sliced ginger and salt according to taste
- Boil chicken for 10 to 15 minutes using low fire
- Drain and deep-fry
That's it!
posted by Señor Enrique at 9:04 AM
30 Comments:
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Nick Ballesteros said... Hmmmm... can the water where the chicken boiled in be used for other purposes, like soup?
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Señor Enrique said...
Yes, as broth or base for chicken mami,Watson. Actually, I also dip (only for a couple of seconds) in this boiling broth my Baguio beans, cabbage, and other veggies like diced carrots, and they come out crispy and tastier.
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said... thanks for sharing the recipe..will try it..
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said...
Masubukan nga this Christmas. Mura dito ang manok.
Thanks for the recipe. Kaya ko ito.
Again, Thank you.-
Señor Enrique said...
Hi Anonymous, myepinoy and Locamama!
Please try it and let me know how you like it. I will post other tips in the future!
Bon appetit!-
Unsugarcoated Reviews said...
really? ala Max's talaga? hmmm, interesting...will definitely try it one of these days :)
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Señor Enrique said...
Try it, cyberpunk. I've never since ordered it while eating at Max's because I figured we do it at home now anyway.
If you have one of those turbo thing, you can cook it there instead of frying.
Next I'll share my recipe for siomai :)-
said...
i thought after you drain in water, you freeze it then straight to the deep fryer without boiling it..
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said...
I guess, one can create his/her own variation after the boiling stage, but the way we do it is putting the chicken on a strainer to allow it to drain, and then deep fry.
The boiling basically cooks the inside while the frying makes the skin crispy.-
said...
thank you
for the great recipe.-
said...
I tried your recipe today. It tastes good, almost like Max's, but the meat is a little dry. Do you have a technique to keep the meat moist.
Thank you.-
said...
"Anonymous said...
I tried your recipe today. It tastes good, almost like Max's, but the meat is a little dry. Do you have a technique to keep the meat moist."
ung father ko tinurokan muna ng water tapos freeze nya tapos deep fry-
said...
can i use carrots,garlic and onion boil with the chicken to add flavor
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said...
pwedeng gamitin yung tubig na pinagkuluan sa paggawa ng nilagang hamster soup.
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said...
anglayo sobra, sinubukan ko, ang amoy sobra ng star anis, tuyo ang laman, the next time you post a recipe, be sure na malapit lapit naman kahit paano. no hurt feelings my friend.
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said...
try this method. rub half chicken( cut lengthwise) with garlic clove, season with salt and pepper or patis and pepper. then rub liberally with cornstarch. steam the chicken until cook. let stand and cool. then deep fry! - fejtrc
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said...
Senyor, maraming maraming salamat po sa tip ninyo. Miss na miss na po namin ang Max fried chicken. Sinubukan po namin kanina ang recipe ninyo at meron po kaming dinagdag na ingredient based doon sa iba pa naming pag re research ng recipe na kalasa ng Max fried chicken. Pagkatapos po ng unang boil ng chicken with your recipe ay dinagdagan po namin ng 2 chicken cubes then, simmer siya ng 45 minutes. Ang lambot at juiceness ng loob ng chicken ay na maintain niya matapos namin siyang i drain ng 10 minutes. Sabay lagay sa mainit na mainit na mantika (canola oil) deep fried ninyo lang siya ng 3 minutes tapos baligtarin ang kabilang side at pabayaan din ng 3 minutes. Napansin ko ang ibang comments dito na medyo tuyo ang meat ng chicken nila sa loob. The secret here is don't over-fry it. 3 minutes lang each side ay sapat na yon para mag brown and crispy ang labas. Don't worry about the inside coz malambot at luto na siya due to boiling and simmering. Bago siya i-fry ay puwede ring pahiran ninyo siya (ang skin) ng patis according sa panlasa ninyo. Serve ninyo siya ng pipino at atsara on the side and nakupooo... kalasang kalasa talaga siya ng Max fried chicken.
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Señor Enrique said...
Many thanks for sharing, Gene!
Oh ayan mga kaibigan. Subukan natin ang dinagdag ni Gene sa ating recipe :)-
said...
hello po! ita-try ko po itong recipe ninyo.isang question pa po.if i'm abput to use a turbo...mga anong temperature po kaya ang dapat kong ilagay and for how many minutes to make it crispy and juicy???
malaking help po sa lahat ang binibigay ninyong recipe...lalo na po sa mga taong nasa ibang bansa na nami miss na ang mga pagkaing tulad nito.
God bless!!-
Señor Enrique said...
Hi Kitkat,
Talagang pang-prito lamang ang alam kong recipe na ito. Siguro pwede din sa turbo kaya lang, eh ... malutong din kaya labas ng balat niya?-
said...
Hi Kitkat, kung turbo ang gagamitin mo I think it's best to set it at the highest level (or medium high...350 to 400 maybe?) and then once na mag brown and crispy ang labas eh yun na yun! You don't need to time it coz the inside of the chicken meat is cooked already (due to boiling or simmering) from senyor enrique's recipe. The secret here is don't over fry it (kung deep fry) or don't over do it (kung turbo ang gagamitin). Yung recipe ni senyor enriquez ang magbibigay ng lasa at aromang ala max fried chicken sa boiled chicken mo. Sa tingin ko senyor enriquez... kung papahiran ng patis with grounded pepper sabay wiwisikan (and I mean wisik lang at hindi pahid or paliguan) ni Kitkat ng cornstarch ang skin ng chicken niya eh magkakaroon ng lutong ang skin nito na akala mo eh ala-crispy pata ang dating... hehehhehe
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Señor Enrique said...
Maraming-maraming salamat, Gene!
I'm sure many of our fellow Pinoys will enjoy this recipe (and thanks to your directions) during this holiday season :)-
said...
Hi Senor Enrique, thanks for the recipe. I just did it and the crisp appearance of the Max's Fried chicken that I have grown to love was back before my eyes, ready to be enjoyed. My kids loved it greatly. The skin was so crispy and the bones were crunchy too. Now, I have one thing though... I cannot yet call it "sarap to the bones." I will try what Gene has suggested, but will omit the simmering and go to it straight away. Now for a secret ingredient that most people don't know about Max's, it is deep fried with sweet potato (kamote). Much like Shakey's fried chicken which is deep fried with slices of potatoes which becomes mojos. Try it and please keep me posted for some comments!!!
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said...
hi! thanks for this recipe. its really a great copycat of max's chicken. at first i dont want to believe...but it was just perfect! as for the juiciness...i may suggest you buy a fresh chicken the one na hindi pa na frozen...its better kasi mas juicy ang chicken...anyway thanks!
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said...
Thanks Senor and Gene for that great recipe.
Hi fellow pinoys loving Max's chicken so much! Have a friend working at Max's and it is a top secret recipe. Their chicken arrives at the store branch in a plastic container and fries it when it is ordered. But one thing they said was they really boil it into a soup stock and they fry it in lard...yes...animal fat. I was amazed and yet scared to what it would do my health. That is why it was soooo good! And old folks say it was deep fried in butter. You might want to try it but think of what it would do to your body. Bon Appetit!!!-
said...
I'm trying to recipe po sana kaso wla po akong makitang star anise na available meron po bang pwde substitute nun? thanks
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said...
great recipe! try ko nga later, guys no need to put cornstarch sa skin, if you like na parang crispy pata, dapat tamangtama lang yung pagboil. tapos let it cool at room temp. then deep fry until light brown, remove from pan, let it stand to cool, then deep fry uli until golden brown...
..hhhmmm, teka, crispy pata yun ah, anyway thanks for the recipe, try ko later if same ba ang effect on the chicken skin.
Happy cooking!!!-
said...
wow nice max..=))
i have a recipe in mind, alternatively i marinate the chicken in patis (fish sauce) and lemon or calamansi,for overnight..then deep fried it..or turbo..
nikolai.reyes@yahoo.com-
said...
i've been looking this kind of recipe for a long time...atlast! i found it... many times i've tried there chicken but i couldn't figure it out. am very much thankful to you Señor Enrique.
keith of Tacloban City Philippines. Thank you very much Señor Enrique/Salamat hin duro Señor Enrique.....hehehehehehehehe....-
said...
You can never achieve that max's flavor unless u deep-fry in pork fat - as max's does. Authenticity is the name of the game. Crispiness is achieved only thru separation of skin frm flesh. Rub spices on - and under the skin. I took this Max's chicken course, studied and re-studied the finished product, and concluded that anise is not a part of this chicken. The one who suggested might be referring to another chicken - Savory chicken!
