Chicken Sisig

I just thought of posting this as I was browsing through my food photos. So here is the story behind my Chicken sisig.

Last New Year, we celebrated the event at my "biyenan's" home as requested by my wife. Since I really love cooking. I volunteered to make a chicken recipe that can be eaten as a viand or as a pulutan. It has been sort of a custom for us that I'will do some special food concoction for them every New Year or Birthday Celebration. They thought I cooked that great lol. In fact my wife is my number one fan when it comes to home coking and specialty recipes that sometimes I just invent.

A year ago I did a Korean style shabu shabu hot pot, also a pork sisig and some barbecue. This year it will be a chicken on the spotlight.

So how did I made that recipe? here it goes...

Ingredients

Chicken breast - 2 kls. deboned

Chicken liver - 1/2 kls.

Cane Vinegar - 1 cup

Soy sauce - 1/2 cup

Bay leaf or laurel leaf

water - 1/2 cup

2 Green Chilis (panigang) sliced into thin strips

4 pcs red chilis - chopped finely

Chicken cube - 1 pc.

oil

salt and pepper

kalamansi juice - extracted from 12pcs kalamansi

BBQ Marinade sauce - 1 cup

Onion - 1 whole medium chopped finely

Garlic - 5 small cloves chopped finely

Procedure:

Mix 1 cup of BBQ marinade mix and the kalamansi juice in a bowl. Add the finely chopped garlic and the red chilis. Mix them well and pour on to the deboned chicken breast seasoned with salt and pepper. Let it for at least two hours. It is also better if you can marinate the chicken overnight inside your refrigirator to let the mixture really sip into the meat.

After marinating remove the chicken from the bowl and grilled them slightly along with the chicken liver. Do not over cooked the chicken as it will be sauteed later on. Cut the chicken and the liver into small dice size and set aside.

In a hot wok or "kawali" pour in some oil and add the onions, garlic, and the chopped chicken and liver. Sautee them for a while then put in the vinegar. Under low heat, let the vinegar boils thru without stirring the mixture. Then add some soy sauce and the green chilis. Put on the bay leaves or the laurel leaves, water, and chicken buillon cubes. Let it boil for 2 more minutes or until the liquid reduces. Determine the taste if it gives you the right saltyness, the right spike from the chili, the right sweetness from the marinade, and the aroma as it boils. If you think it lacks salt just add a little according to your preferrence.

On a seperate burner, prepare to heat a sizzling iron plate and pour in some of the chicken on to it and top it with egg and calamansi. Serve sizzling hot with a hot sauce or sweet and chili sauce.

It was really a feast for them (my family and my biyenan with my bayaw and his family) to see the sauce sizzles and the egg slowly cook on top of it. They have enjoyed a less oily sisig since I used chicken instead.