Chicken Sisig

You can do Pork, Beef, Squid, Milk Fish and Chicken Sisig which is the recipe for today. Sisig can be served as one of the main dish or it can be served as a “Pulutan” or what you call finger food in English. It is best served on a sizzling plate

INGREDIENTS 

• 10 pcs of whole Thighs and Legs
• 3 big onions
• 5 pcs of green chili (Siling haba)
• 100 grams of butter
• Salt and pepper
• Soy sauce
• Lemon juice
• Vinegar

INSTRUCTIONS

1. Debone the chicken and chop into small pieces
2. Chop the onions and green chilis
3. Heat up the pan and sauté the onion until it’s half cooked then set aside
4. Using the same pan, fry the chopped chicken until it’s tender but if it has broth throw that. Chicken needs to be cooked until it’s a little bit brown.
5. When the chicken is cooked, pour the cooked onions.
6. Pour salt, pepper, lemon juice, soy sauce and vinegar. The measurement depends on your taste buds. The technique to not overdo it is to pour little by little until you get your desired taste.
7. Lastly pour the chopped chilis. And top with eggs

Note that if you have chicken liver (with this recipe there’s none), the taste will be better. In case you have Chicken Liver, grill the liver first before you chop it and mix it with the Chicken Sisig.

RECIPE #2
CHICKEN SISIG

INGREDIENTS

• 3 pcs of whole thighs and legs
• 6 pcs. of chicken liver
• 1 big onions
• 3 pcs. of green chili (
• 2 tbsp. olive oil
• salt and pepper
• 2 tbsp. soy sauce
• 3 tbsp. lemon juice
• 3 tbsp. vinegar

INSTRUCTIONS

1. Grill the chicken liver, and chop into small pieces. Then set aside.
2. Debone the chicken and chop as the size of the liver.
3. Chop the onions and green chilis.
4. Heat up the pan and sauté the onion until it’s half cooked then set aside.
5. Using the same pan, fry the chopped chicken until it’s tender but if it has broth throw that. Chicken needs to be cooked until it’s a little bit brown.
6. When the chicken is cooked mix in the chicken liver and pour the cooked onions.
7. Pour salt, pepper, lemon juice, soy sauce and vinegar. The measurement depends on your taste buds. The technique to not overdo it is to pour little by little until you get your desired taste.
8. Lastly pour the chopped chilis.

Serve with rice or as “pulutan”.

Credits to: m.facebook.com/My-Cook-Book-