Recipe: Delicious Chicken Sisig

Chicken Sisig. Chicken Sisig is creamy with the right amount of heat for the ultimate party food. Chicken Sisig with mayo, lime juice, and chili peppers is easy to make and a great use for leftover rotisserie. Creamy and spicy, it makes a great appetizer or main dish.

Chicken Sisig According to Wikipedia, sisig refers to "a method of preparing fish and meat, especially pork which is marinated in a sour liquid such as lemon juice or vinegar, then seasoned with salt, pepper and other spices." Chicken sisig, on the other hand, can be considered as a healthier alternative because chicken meat has lesser fat. This recipe in particular makes uses of skinless chicken breast; it is low in fat and high in protein. Chicken liver plays a big role in the success of this dish because it contributes a lot to the flavor of the entire dish. You can have Chicken Sisig using 10 ingredients and 7 steps. Here is how you cook it.

Ingredients of Chicken Sisig

  1. It's 1 kg. of Chicken breast.
  2. It's 1 of lemon.
  3. You need 1 of white onion.
  4. It's 2 tbs. of soy sauce.
  5. Prepare 1 of celery.
  6. It's 3 of eggs optional.
  7. You need 2 tbs. of cooking oil.
  8. It's 1 teaspoon of white sugar.
  9. Prepare 5 pcs. of red or green chilli.
  10. Prepare 1 pinch of salt and pepper.

Chicken sisig has become one of Pinoys' best party foods, aside from having cake, especially for adults. Aside from the fact that it is very affordable, it will also not consume a lot of your time and energy, so you can still enjoy the grand occasion. A simple recipe can help you cook this tasty viand. Heat oil in a skillet over medium low heat.

Chicken Sisig step by step

  1. Wash chicken breast, remove the skin and set aside, we'll use the skin later for toppings..
  2. Boil chicken breast into pot until cooked. when cooked, let it cool down and shred into strips..
  3. Meanwhile, chopped white onion and celery into dice. slice green or red chilli..
  4. Heat 2 tbs. of cooking oil into frying pan. add in the shreded chicken breast and achieve the golden brown color of the meat, seasoned with salt and pepper and add 2 tablespoon soy sauce,1 teaspoon sugar.toss in diced onion, celeri and chilli.do not over cooked the onion and celery, maintain the crisp texture of it. set aside..
  5. For the toppings, fry 3 eggs (sunny side up). But on this recipe, i steamed the eggs into mould to have that perfect circular shape of the egg..
  6. Now, for the chicken skin topping.boil the skin.just put enough water to cook it,let it evaporate then add cooking oil to fry until it become crispy..
  7. Transfer the sisig mixture into bowl.topped with eggs and crushed chicken skin. best served with hot white rice..

Chicken Sisig is another variation of the classic sisig dish. It's high in protein, low in fat, and goes so well with any flavor profile. So it's no surprise why it worked wonderfully for sisig. So when you buy on food courts and food carts selling sisig (if they have other choices other than pork), you will notice pork and chicken sisig are the best sellers. Normally the chicken fillet and liver comes fried then chopped into small pieces.

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