Sizzling Chicken Sisig is the chicken version of the classic Filipino dish sisig. Traditionally this recipe is prepared with pork meat parts. In the original recipe onions, chilies and meat are added to a sizzling dish with butter.
This recipe is quick and easy and can be low in fat depending on the type and amount of mayonnaise used. Check out my recipe for Sizzling Pork Sisig.
Chicken Sisig, on the other hand, can be considered as a healthier alternative because chicken meat is less fatty. This recipe in particular makes use of skinless chicken breast; it is low in fat and high in protein.
Adding chicken liver plays a big role in the success of this dish because it contributes a lot to the flavor of the entire dish. Now this is my version of Sizzling Chicken Sisig. Enjoy!!!
1½ lbs. chicken breast, chopped in small pieces
¼ lb. chicken liver, chopped in small pieces
2 pcs. long green chili or serrano peppers, sliced diagonally
2 to 4 tbsp. mayonnaise
1 cup yellow onion, minced
1 tsp. garlic powder
2 tbsp. soy sauce
¼ cup butter
2 tbsp. cooking oil
½ tsp. salt or salt to taste
¼ tsp. pepper or pepper to taste
Boil the chicken breast for 10 – 15 mins. Then remove from the pot.
Grill the boiled chicken breast until it turns brown and a little bit black on is sides, do not overcook so that the chicken is still moist and not dry then chop into small pieces, and set aside.
Heat the cooking oil in a pan over medium heat.
Add chicken liver and cook until the liver turns browns.
Add the grilled chopped chicken breast, stir and cook for 3 to 5 mins.
Add the garlic powder and soy sauce, stir.
Sprinkle salt and pepper to taste, stir.
Add mayonnaise then stir directly until all the ingredients are well incorporated.
Heat the sizzling plate (cast iron pan).
Once the pan is hot, add the butter in and let it melt.
Pork Sisig, also called Sizzling Pork Sisig, is a dish that is made of chopped pig’s head parts (ears, cheeks, face, snout) and chicken liver. It’s usually served in a sizzling platter garnished with chopped onion, chili pepper, and sprinkled with squeezed calamansi (lime juice). It sounds weird I know, at first I was confused, but trust me even foreign people really love this sizzling stuff.
This delicious Filipino dish is a popular “Pulutan” (Bar Food) – food eaten with alcohol like Wine, Beer, Rum and Etc. This delicious dish can also be categorized as a main dish.
It originated from the culinary capital of the Philippines. Pampanga. Pork Sisig was invented by the late Lucia Cunanan. She was popularly known as Aling Lucing “The Sisig Queen” back in 1970’s. And as the years went by, variations of Sisig were developed. Cooks began topping the dish with raw egg while the platter is still sizzling and pork cracklings and mixing it with pig’s brain or mayonnaise. Check out our home made pork cracklings recipe.
Pinoy (Filipino ) Chicken Noodle Soup is a tasty noodle soup dish usually made from bone-in chicken thighs, bacon and chicken liver. It has that good Asian chicken flavor and can help keep you warm during cold season.
I love cooking my own chicken noodle soup at home because aside from having the chance to enhance my cooking skills, I also get the opportunity to make chicken noodle soup the way I like it to be and within my budget.
This Recipe for Chicken Noodle Soup is very simple and quick and yet delicious. This is perfect for those Asian Food Lovers. Enjoy Cooking!!!
1 lb. chicken, cut into small pieces
1 lb. round miki noodles
½ cup chopped chicken liver
4 pcs. crumbled bacon
4 cups chicken broth
½ small cabbage, core removed and chopped
1 medium carrot, julienne
¼ cup chopped green onions
1 medium yellow onion, diced
4 cloves garlic, crushed
2 tbsp. fish sauce we called it (patis)
2 tbsp. cooking oil
2 cups water
Heat the oil in a cooking pot.
Then sauté the garlic and onion.
Then add the chicken and cook for 5 to 7 minutes or until it turns light brown.
Add the chicken liver. Stir and cook for 2-3 minutes.
Pour-in water and chicken broth, cover and simmer for 25-30 minutes.
Add the bacon, cabbage and carrots. Stir and cook for 3 to 5 minutes.
Pour-in the fish sauce and stir.
Pour the miki noodles and cook for 5 to 7 minutes.