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.
Coconut milk is the liquid that comes from grated coconut milk. Coconut milk has a unique rich taste and is one of the best and healthy ingredients you can use. Coconut milk which is rich in vitamins and minerals has many benefits such as helping to lower cholesterol, improve blood pressure, and prevent heart attacks and strokes. It is also lactose free and can be used as a milk substitute by those who are lactose intolerant.
When making Shrimp Cooked in Coconut Milk choose the freshest and biggest shrimp you can find. Make sure you don’t burn the ginger and garlic and the shrimp is not overcooked. Timing is everything! It’s very important to cook the coconut milk until a little oil comes out to get the nice flavor that blends perfectly with the flavors of ginger and garlic. The green beans and the chilies should be cooked just right.