Slow your roll because we are about to share to you something we have been wanting to make for some time now. It’s not that hard per se, but we keep on finding ourselves putting it off for some reason. Finally, though, we got a clear schedule and we are ready to make your mouth salivate with our Chicken Sisig!
Sisig is one of the many classic Filipino dishes that comes in an array of versions. A lot of people has a say about how they want their sisig and what actually is the original sisig. We are not here to refute anyone of their claims, but rather we are just here to share how we make ours. Basically, we just want you guys to be able to get a taste of our Sisig because we don’t know about you guys, but we think our Sisig, particularly our Chicken Sisig tastes good!
As we have mentioned, Sisig itself comes in different forms. There is pork, beef, seafood, and so much more. There is also sizzling, creamy, crispy, and again, so much more! Indeed, Sisig is a dish that has been loved by many households time and time again. It is a dish that satisfied us more than once and so our love for it knows no bounds. We love every kind of Sisig there is and if you have your own Sisig version and you want us to try and taste it, then we would definitely be happy to try it out and enjoy it with you.
However, for today, let’s first have a go with our Chicken Sisig, shall we? This is a Filipino dish that gives chopped chicken meat alongside some liver a whole new dimension. Chicken is no doubt an ingredient that is commonly used in many Filipino dishes, but with Chicken Sisig, you get to enjoy it in a different way, particularly in a lovely-dish-that-has-a-punch-to-it kind of way.
With chopped chicken meat and liver, Chicken Sisig is made even more flavorful and savory by putting calamansi, a variance of sauces such as oyster sauce or soy sauce, chilis, onion and garlic, and even butter and mayonnaise onto it. Truly, all this together with salt and pepper would make a great Chicken Sisig that can be devoured over lunch and dinner. If you are looking to having this as a pulutan, then do so because Sisig is no doubt perfect with drinks too!
To know how we make our Chicken Sisig even more lipsmacking good, then check out our step-by-step instructions alongside our recipe video on it below. With that, we wish you a wonderful Chicken Sisig time ahead!
AuthorwhattoeatphChop onions, green chilis, red chilis, onion leeks into small pieces. Set aside for later.
Place chicken into a mixing bowl. Season chicken with salt and pepper by mixing them altogether.
Fry chicken and chicken liver until slightly brown. Then slice them into small pieces.
Heat pan, add butter, and wait for the butter to melt; and then add the chicken and the chicken liver.
While tossing or stirring the chicken and the chicken liver that is in the pan, add soy sauce, red chilis, green chilis, calamansi juice, onion, and crushed chicharon into it. Continue to toss or stir them altogether for a while.
Add mayonnaise into the pan. Toss or stir them again. Then add onion leeks and then to toss or stir them altogether again.
Take it out from the pan and place onto a plate or a sizzling plate. Serve the Chicken Sisig.
Ingredients
Directions
Chop onions, green chilis, red chilis, onion leeks into small pieces. Set aside for later.
Place chicken into a mixing bowl. Season chicken with salt and pepper by mixing them altogether.
Fry chicken and chicken liver until slightly brown. Then slice them into small pieces.
Heat pan, add butter, and wait for the butter to melt; and then add the chicken and the chicken liver.
While tossing or stirring the chicken and the chicken liver that is in the pan, add soy sauce, red chilis, green chilis, calamansi juice, onion, and crushed chicharon into it. Continue to toss or stir them altogether for a while.
Add mayonnaise into the pan. Toss or stir them again. Then add onion leeks and then to toss or stir them altogether again.
Take it out from the pan and place onto a plate or a sizzling plate. Serve the Chicken Sisig.
2 thoughts on “Chicken Sisig Recipe”