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Chicken Kilawin
Kilawin or kinilaw is a Filipino dish with meat or seafood is marinated in citrus juices which pickle the seafood or meat and turn it opaque. The Latin American version is called ceviche; the Polynesian version, the national dish of Tahiti, is poisson cru. Ingredients
- 1/4 kg chicken breast fillet
- 1 Tbsp brown sugar
- 3 Tbsp DATU PUTI Soy Sauce
- 3 Tbsp GOLDEN FIESTA Palm Oil
- 3 Tbsp DATU PUTI Vinegar
- 1 Tbsp sugar
- 1 pc medium onion, chopped
- 1 Tbsp chopped ginger
- ½ pc sili pansigang , sliced
- ½ pc sili labuyo , sliced
- ½ pc each red and green bell pepper, diced
- ½ pc lemon, (juiced)
- ½ tsp each UFC Iodized Salt and UFC Ground Pepper
Directions
- Mix chicken with brown sugar and Datu Puti Soy Sauce . Heat Golden Fiesta Oil in pan. Pan-grill chicken until brown on both sides. Cut into cubes .
- Mix remaining ingredients. Add chicken. Toss well.
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