Chicken Sisig

Chicken Sisig
Chicken Sisig is not new, these version of sisig is an alternative for those who are not eating pork and for those who have health concern but still want to enjoy sisig. It is basically the same with the original pork version but with out those fats. My chicken sisig uses chicken fillet from chicken breast therefore it is much leaner. 

Diced Chicken

To compensate for the dryness of using chicken, it is cooked with more liquid or stock. I would not recommend adding mayonnaise as there is no sense of using lean meat, not of course you are having a chicken version because you are not taking pork for some other reasons.

Ingredients:

1 kilo chicken fillet
1/4 kilo chicken liver
4 medium size onion, chopped
3-5 pcs. green sili, chopped
1 pc. chicken bouillon cube
1/2 cup vinegar
1/4 c soy sauce
2 tbsp. liquid seasoning
3 pcs. bay leaf
cooking oil
salt and pepper
kalamansi

 Cooking procedure:
Chicken Sisig - Cooking Procedure

Dash with salt and pepper each chicken fillet and let stand for 15 to 30 minutes to marinate. Grill chicken fillet and chicken liver until brown. Dice chicken and liver into small cubes. I a big wok stir fry diced chicken and liver for 10 to 15 minutes at high heat. Add in 2 cups of water, bouillon cube, vinegar, soy sauce and liquid seasoning, stir cook for 5 to 10 minutes. Add in onions and green sili, stir cook for another 3 to 5 minutes. Season with salt and pepper to taste. Serve on a sizzling hot plate with kalamansi and topped with egg.

See our other Sisig recipes; 

Pork Sisig, Mama Sita’s Mix
Tuna Sisig
Sisig with Mayonnaise 
Dinakdakan
Crispy Sisig
Fish Sisig
Pork Sisig

Comments

  1. AnonymousDecember 31, 2008 at 8:11 AM

    Hi im browsing the net about chicken sisig recipe and all i got that's look sensible enought to follow was your post. Im just wondering if after grillng and dicing the chicken and liver. Is it ok if after I saute it I let it boil a little bit on pineapple juice? what do you think? will it add some sourness?? just pondering on the idea.

    ReplyDelete
  2. molestedtwineggsDecember 29, 2009 at 12:50 AM

    thanks for the info..

    i have tried pork sisig but since only chicken is available here in saudi.. im gonna use your menu, hope my friends like it, congrats for being food blog awardee.. keep posting .. mabuhay.

    ReplyDelete
  3. AnonymousJanuary 23, 2010 at 7:01 AM

    can I add sugar? I like sweet dishes or will it destroy everything?

    ReplyDelete
  4. ut-manJanuary 23, 2010 at 7:49 PM

    You can, pero kunti lang...

    ReplyDelete
  5. AnonymousFebruary 2, 2010 at 4:48 PM

    if im doing a chicken sisig. i rather use the leftover fried chiken hehehe. its less time of cooking hehh.. and its actually good

    camile..t..

    ReplyDelete
  6. AnonymousMarch 31, 2010 at 1:39 AM

    ok po pag left over roasted chiken,masmlasa..

    ReplyDelete
  7. ut-manApril 1, 2010 at 3:18 PM

    To Anonymous,
    Thanks for sharing.

    ReplyDelete
  8. AnonymousNovember 18, 2010 at 6:20 PM

    Anonymous

    It's defend on how you cook...put everything you want as long as you like it...

    ReplyDelete
  9. AnonymousJanuary 29, 2011 at 6:05 PM

    thank you for your recipe!!! buti na lang may alternative for pork sisig
    -chelle

    ReplyDelete
  10. OliviaFebruary 8, 2011 at 5:34 AM

    What is "liquid seasoning"? Can you give an example of a brand you use/like? Thanks!
    Olivia

    ReplyDelete
  11. ut-manFebruary 8, 2011 at 10:59 PM

    Hi Olivia,
    I just used knorr liquid seasoning...

    ReplyDelete
  12. AnonymousMarch 31, 2011 at 5:40 PM

    nakakatuwa at katakam takam ang bawat recipe nyo, i really love cooking at yung mga hindi ko pa naluluto, dito ko nakikita kung pano lutuin... thank you at wag magsawang magpost nang mga bagong recipe... Godbless!

    Carl

    ReplyDelete
  13. ut-manApril 4, 2011 at 4:55 PM

    Salamat din po Carl.

    ReplyDelete
  14. AnonymousApril 28, 2012 at 5:11 PM

    Pwd po bang fried chicken ang gamitin?? JAZZ

    ReplyDelete
  15. UT-ManJuly 27, 2012 at 8:03 PM

    Hi JAZZ,
    Opo pwede, goodluck.

    ReplyDelete
  16. UnknownDecember 27, 2012 at 6:13 PM

    Hi, i really like your recipe and my friends love it so much. Though i made some modification on the ingredients according to my taste, but this recipe helps me a lot. Great job my friend.

    ReplyDelete
  17. UT-ManFebruary 11, 2013 at 5:09 AM

    Hi Maan Ciocson,
    Thanks for your valued feedback, realy appreciated my friend.

    ReplyDelete
  18. UnknownFebruary 19, 2013 at 12:24 AM

    Ano ba pwedemg alternative sa vinegar?

    ReplyDelete

Post a Comment

Thanks for visiting!
You Like the post?
Have anything to say or share?
What's in your mind?
Place your comment or reaction now.

Don't forget to write your name...

Popular posts from this blog

Nilagang Saging na Saba, Nilagang Saba

Image
Nilagang Saging na Saba , Nilagang Saba is one simple comfort food that we used to enjoy when fast-food was not in our vocabulary. And to this date I could say that it is still a regular merienda in the countryside, Plantain bananas are abundant in the Philippines and they are always available in our city wet markets. Please visit us also on our YouTube Channel! Overseas Pinoy Cooking on YouTube by the UT-Man Banana-q , minatamis na saging and turon are the more popular method of cooking saba aside from nilaga. Nilagang saging is more associated as comfort food to most Pinoy especially during the rainy season. One comport food with minatamis na saging ingridient is the  Ginataang Halo Halo . Nilagan saging is also peddled by street vendors along popular provincial bus routes and bus stations in the country, they are cheap, very filling and of course delectable.  Cooking is very simple plantain bananas are boiled for with peel on. Ingredients: 12 pcs. saba, plant...
Read more

Champeni of Batangas

Image
Champeni of Batangas . Champeni or champene, sampeni or sampene , whats in a name, the important is, this goat or beef innards dish is a must try when you are in Batangas . I could not really confirm the common name of this delectable dish. Based on people that I have met and places and that I have visited in Batangas , the pronunciation varies. Even the cooking procedures and ingredients differ depending on the locality in Batangas . These are usually based on every family cooking practice, type and availability of ingredients, similar to the Batangas Kaldereta there are countless versions out there. I you have searched the internet you may have noticed that there is not enough information of the Champeni of Batangas . I could only share my knowledge and information about Champeni based of my long association with my Batangenyo friends and colleagues, and my frequent work assignment in Batangas . At this point can I ask our readers from Batangas to share with us mor...
Read more

Adobo sa Asin, Adobong Baboy sa Asin Recipe

Image
Adobo sa Asin, Adobong Baboy sa Asin Recipe . This is my second version of this adobo dish . The first was simply called adobong puti . Cooking procedure of both are similar, on the first dish it was a mixture of chicken and pork. Both versions are cooked adobo with out soy sauce. I have to post this request in response to some readers query on how to cook adobo sa asi n. This is best served a day after with chopped tomato and onion with fish sauce and a lot of rice. Ingredients: 1/2 kilo pork belly, pork rasher, cut into serving pieces 1/2 cup white vinegar 1 head garlic, crushed 1 tsp. pepper corns 3-5 pieces bay leaf 3/4 tsp salt Cooking procedure: In a sauce pan place pork, pour 2 cups of water. Add in vinegar, garlic, peppercorns and bay leaf and salt bring to a boil and simmer at medium to low heat for 20 to 30 minutes add more water if required. Correct saltiness according to taste, When the pork are tender continue to s...
Read more