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  • Chicken Sisig

    1 vote
    Chicken Sisig
    Prep time:
    Cook time:
    Servings: 4 Servings
    by Lidy Concepcion
    72 recipes
    		 >
    Sisig is a popular appetizer (pulutan) and most of the time used as a main dish in the Philippines. Filipinos love to eat sisig with a glass of ice cold beer. Sisig is usually made from chopped parts of a pig's head — ears, snout, the brain, etc -- but in this dish I used chicken (courtesy of my Del Monte cookbook).

    Ingredients

    • 1/4 kg of chicken breast fillet
    • 100 grams of diced chicken liver
    • 4 cloves of crushed garlic
    • 1 pc of medium sized white onion, sliced
    • 1 pc red green bell pepper, chopped
    • 1 pc green green bell pepper, chopped
    • 1 pc siling labuyo (Bird's Eye Chili)
    • 1 small pouch of Del Monte Pineapple Tidbits, drained (set syrup aside)
    • 2 1/2 tsp of liquid seasoning
    • 1 1/2 sinigang mix
    • 1 pc egg

    Directions

    1.
    Marinate chicken breast and liver in pineapple syrup and 1/4 tsp iodized salt for 30 mins. Drain then dice meat and set aside.
    2.
    Saute garlic, onion, chicken, and liver over high heat for 6-8 minutes. Add bell peppers and siling labuyo (Bird's Eye Chili) then saute for another 2 mins.
    3.
    Add Del Monte 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. Break egg on top then serve with calamansi (optional).

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