Sizzling Chicken Sisig

Main or Bar Chow/Tapas:  Chicken

Sisig has been part of Philippine cuisine since the 1700s. Sizzling PORK Sisig as how the Filipinos know it now was created by Aling Lucing in the mid 1970s.  She served this famous dish among drinkers and non-drinkers in a carinderia/VERY casual & VERY basic roadside eatery in the central part of Luzon. To be exact, right along a railroad track (!!) in Angeles City, Pampanga.

Aling Lucing's original recipe used de-boned pig's head which included the snout and ears. In the absence of pig's head, others use lechon kawali (pork belly deep fried in a wok) or bagnet (the Northern Luzon/Ilocos version).

In my family's quest to eat more healthily without sacrificing flavours we love, I found this chicken version from +Panlasang Pinoy.

Hope you enjoy it too as either a main dish served with sinangag (fried garlic rice) or as tapas or bar chow.  Honestly, best with ice cold beer :)

INGREDIENTS:

1. 1 1/2 pounds grilled chicken breast then finely chopped when cooled
2. 1/4 pound chicken liver, chopped
3. 1 cup (yes, 1 cup) minced white onion
4. 1 tablespoon minced garlic
5. have ready beside the stove soy sauce, liquid seasoning, tabasco, salt & pepper
6. 4-5 tablespoons mayonnaise
7. some white vinegar & lemon or calamansi (small lime) juice
8. 1/4 cup or half a stick of butter
9. 2 (or more) long green chilli sliced diagonally
10. 1-2 eggs; depending on how big your cast iron pan is. If you want to be authentic about it, sisig is served on a sizzling plate but I don't have one and am happy with the results on my cast iron pan.

• PROCESS:
• Ideally, do this the day before you will serve the sisig so that there will be time for the flavours to properly integrate.
• - heat cooking oil in a non-stick pan
• - saute onion until soft; add garlic
• - add chicken liver; cook until it browns (about 4 minutes)
• - add chopped grilled chicken; constantly stir for 3-4 minutes
• - add soy sauce, liquid seasoning, tabasco, salt & pepper; mix well
• - add the mayonnaise and stir right away until all the ingredients are well incorporated. This happens fast, like a minute max. Remove from stove and cool.
• - when cool, transfer to a pyrex bowl and mix in vinegar & lemon juice to taste. Cover & refrigerate.
• Right before serving, ensure your blower is on full blast and windows are open :)
• - heat very well your cast iron pan
• - plonk the butter and let it melt but not burn!
• - transfer your room temperature pre-cooked chicken/liver concoction and stir fry until it's dry; it splatters but not as much if you use pork
• - crack egg/s on top; arrange the sliced chilli
• On the dining table or patio table, or wherever you'll serve the sizzling chicken sisig, have on the side bottles of tabasco & liquid seasoning plus lemon juice or calamansi.
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  The eggs are cooking from the residual heat
  of my Sizzling Chicken Sisig.

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