Sizzling Chicken Sisig
I recently just tried chicken sisig at a Filipino restaurant in San Francisco. Holy shitballs it was good! It was brought out on a cast iron pan and served with a heaping mound of garlic rice. I enjoyed it so much that I learned how to make chicken sisig 2 days later at home. Honestly, the only reason that I made the lechon manok recipe was to use the leftover chicken in this sisig recipe. It’s extremely easy to make. While this dish is extremely rich from the liver and mayonnaise, the calamansi juice helps cut through all that fatty goodness.
Equipment
- cast iron skillet
Ingredients
- 1/2 cup vegetable oil
- 4 garlic cloves minced
- 4 cups cooked roast chicken chopped
- 1 tbsp soy sauce
- 1/4 lb chicken livers
- 1 medium white onion finely chopped
- 1/4 cup calamansi juice
- salt and pepper to taste
- 1/4 cup mayonnaise
- 2 serrano peppers thinly sliced
Instructions
- Add a tbsp of cooking oil to a sauté pan over medium high heat. Cook the chicken livers for 3-4 minutes a side. Remove from the pan and let cool.
- Add the rest of the cooking oil to the pan. Sauté the garlic for 2 minutes.
- Add the chopped chicken to the sauté pan. Cook for 4 minutes.
- Season with soy sauce. Cook for another minute.
- Remove the chicken from the pan and place in a bowl. Chop the chicken livers and add in along with salt, pepper, calamansi juice, onions, serrano peppers, and mayonnaise.
- Preheat the oven to 450 degrees. Place a cast iron skillet in the oven and let heat up for 10 minutes. Take out of the oven and spoon all of the chicken mix onto the skillet. Serve immediately.
