“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, chopped
- 5 cloves garlic, minced
- 1 pc medium red onion, chopped
- 1 pc small red peppers, chopped
- 1 pc long green chili pepper (siling haba)
- 1 cup pineapple tidbits, drained (reserve syrup)
- 1 1/2 tsp liquid seasoning
- 1 1/2 tsp sinigang mix
- 1 egg
In a bowl, combine chicken breast, liver, pineapple syrup, 1/4 tbsp salt and marinate for 30 minutes. Drain marinate and minced chicken. Set aside.
In a wok, heat an oil and saute garlic, onions, chicken and liver over medium heat for about 8 minutes. Add the peppers and siling haba. Saute for additional 2 minutes.
Lastly, toss in the pineapple tidbits, liquid seasoning, sinigang mix and salt and pepper to taste. Cook over high heat with constant mixing until slightly toasted.
Heat sizzling plate then add the chicken sisig mixture. Quickly crack an egg on top while sizzling plate is so hot.
Serve with calamansi on the side and liquid seasoning to adjust taste if needed.