Sisig is one of the famous dishes in the Philippines and there are several variations of this dish. You can make pork, beef, squid, milk fish and “Chicken Sisig” which is my recipe for today. Sisig can be served as one of the main dish or it can be served as a “Pulutan” or what you call finger food during drinking sessions with friends. I made my version a bit dry but you can always adjust the condiments according to your taste. It is best served on a sizzling plate as restaurants do.
Recipe of this dish isn’t my original but a collective idea of several recipes and modified as seen below:
- 3 pcs of whole thighs and legs
- 6 pcs. of chicken liver
- 1 big onions
- 3 pcs. of green chilis (mild)
- 2 tbsp. olive oil
- salt and pepper
- 2 tbsp. soy sauce
- 3 tbsp. lemon juice
- 3 tbsp. vinegar
- Grill the chicken liver, and chop into small pieces. Then set aside.
- Debone the chicken and chop as the size of the liver.
- Chop the onions and green chilis
- Heat up the pan and sauté the onion until it’s half cooked then set aside
- Using the same pan, fry the chopped chicken until it’s tender but if it has broth throw that. Chicken needs to be cooked until it’s a little bit brown.
- When the chicken is cooked mix in the chicken liver and pour the cooked onions.
- Pour salt, pepper, lemon juice, soy sauce and vinegar. The measurement depends on your taste buds. The technique to not overdo it is to pour little by little until you get your desired taste.
- Lastly pour the chopped chilis.
- Serve with rice or as “pulutan”.