Chicken Sisig
A chicken dish comprised of ground chicken with chilis and a sunny-side up egg
Ingredients
- 1 /2 cup canola oil
- 3 cloves garlic peeled and minced
- 4 cups cooked chicken
- 1 tablespoon soy sauce
- 1/4 pound chicken livers
- 1 onion peeled and chopped
- 1/4 cup calamansi or lime juice
- salt and pepper to taste
- 1/4 cup mayonnaise
- 2 Thai chili or Seranno peppers chopped
Instructions
- Prepare a preheated sizzle metal plate and set it aside for later
- Heat up one tablespoon of oil in a wide pan over medium-high heat then add garlic and cook it until softened.
- Add chopped chicken and spread across the surface of the pan. Make sure to turn the meat for an even cook and let it fry for about 2 to 3 minutes or until lightly brown and begins to crisp.
- Pour in the soy sauce and let it cook into the meat for about 30 to 40 seconds or until the sauce is mostly absorbed.
- Add the remaining oil to another pan over medium heat and gently add the chicken livers once the oil is heated. Turn the meat for an even cook and let it fry until crispy and fully cooked.
- Using a slotted spoon, remove the meats from their respective pan and let them drain on paper towels. Chop up the meats once they are cool to the touch.
- In a large bowl, mix chicken, liver, onions, chili peppers, and calamansi juice.
- Add mayonnaise into the bowl mixture and stir until well-combined. Season with salt and pepper until it suits your taste.
- Carefully place the preheated sizzle metal plate on the wood bottom.
- Transfer chicken mixture onto sizzle plate and garnish with additional chopped or sliced chili peppers if desired. You have the option to add an egg on top to mix into the heated dish for extra richness
Notes
Replace the chicken liver with liver spread and take out mayonnaise from the recipe if you'd like to cut down on prep time.