Ingredients:

5 cloves garlic
1 white onion
1 inch ginger, peeled
8 pcs. tanglad
½ cup chicken stock
Salt and pepper to taste
1 piece Spring chicken
2 tablespoons rum
2 tablespoons patis
2 tablespoons Spring onion, chopped
Cooking oil enough to submerge whole chicken

Procedure:

1. Blend together garlic, white onion, ginger, tanglad stalks (reserve leaves for stuffing and steaming) and chicken stock.
2. Rub the chicken all over with a generous amount of the rub mixture, salt and pepper.
3. Stuff the chicken with 4 pieces bundled tanglad leaves.
4. Mix together rum and patis. Brush chicken with this mixture.
5. Add the remaining bundled tanglad leaves in the steaming water.
6. Put the chicken in the steamer and top with spring onions. Cover and steam for 30 minutes.
7. Once cooked, drain excess liquid from chicken and remove tanglad leaves.
8. Heat up oil enough to submerge the whole chicken. Once the oil is hot enough, drop the chicken and deep-fry for 10 minutes.
9. Serve with Worcestershire sauce and banana ketchup.