Monday, April 20, 2009

chicken sisig

My husband and I are always craving for this chicken sisig at Puregold so I decided to give it a try and remake it. Super easy and yummy. You can either have it super hot with lots of green chillies or not. Either way, good good good. Try it! ;p

just enough cooking oil for sauteing
5 cloves garlic (or more??? – love it!), minced
2 onions minced too, and another onion minced too for topping
½ kg chicken, boiled, deboned, cut into small cubes
1 tsp ground black pepper
a cup of chicken broth (broth used in boiling the chicken)
half cup vinegar
1 tbsp brown sugar
half of a chicken cube
2 tbps of liquid seasoning, or according to your taste

-Start with boiling the chicken with salt til cooked
-Then scrape the meat from the bone then cube it. Save the broth. (You can actually use chicken breast so you won't have to debone and all, its just that the broth of a chicken bone, or any meat for that matter, has more flavor.)
-Saute garlic, onion, chicken and black pepper. Let it simmer til the chicken is cooked
-Add the rest of the ingredients

To plate, top with uncooked minced onion and green chillies and chicharon --- ooohhh yummmy!!!!

If you prefer to do this with the sizzling plate, I think it would be better to mix the uncooked onions and green chillies with the cooked sisig and then crack one egg on top of it and put kalamansi on the side. RAPSA!!!

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