“The term ‘sisig’ refers to the spicy and fatty meat dish popular for the Filipino beer-drinkers because of it’s unique sizzling blend of spiciness, sourness, saltiness and aroma.
‘Sisig’ is also considered as a special viand these days and often served with steamy rice for lunch or dinner at home.
The common and original main ingredient for cooking ‘sisig’ are parts of pig’s head. But today, If you don’t like to eat fatty and oily dishes, ‘sisig’ can also be made using other ingredients such as: chicken, tuna, bangus, squid, and tofu. Chicken sisig is one of the healthy alternative versions of the ever popular pork sisig.”
- 1/4 kg chicken breast fillet
- 100 g chicken liver, diced
- 4 cloves garlic, crushed
- 1 pc medium white onion, sliced
- 1 pc each small red and green peppers, chopped
- 1 pc siling haba
- 1 cup pineapple tidbits, drained (reserve syrup)
- 1 1/2 tsp liquid seasoning
- 1 1/2 tsp sinigang mix
- 1 pc egg
1. Marinate chicken breast and liver in pineapple syrup and 1/4 tbsp iodized rock salt for 30 minutes. Drain. Dice meat. Set aside.
2. Saute garlic, onions, chicken and liver over high heat for 8 minutes. Add bell peppers and sili. Saute for 2 minutes.
3. Add pineapple tidbits, liquid seasoning, sinigang mix and salt and pepper to taste. Cook over high heat with continuous stirring until slightly dry.
4. Heat sizzling plate then transfer the sisig. Breal egg on top then serve with calamansi if desired.