This also refers to a method of preparing fish and meat, especially pork, which is marinated in a sour liquid such as lemon juice or vinegar, then seasoned with salt, pepper and other spices. Sisig also refers to Sizzling sisig, a Filipino dish made from parts of pig’s head and liver, usually seasoned with calamansi and chili peppers. – Wikipedia
But today, we will be doing this with CHICKEN. 🙂 INGREDIENTS
- 1kg boneless chicken breast & thighs (remove skin and set aside)
- 4-6 pcs chicken liver
- 1/4 cup soy sauce
- 1 tbsp lemon juice (vinegar, calamansi or lime)
- 1/4 tsp ground peper
- 1/4 tsp salt
- 1pc bay leaves (dahon ng laurel, optional)
- 1 tbsp. lilquid smoke (optional)
Chicken Skin Chicharon
- reserved chicken skin
- 1/2 tsp salt
- 2 medium yellow onion, chopped
- 6-8 pcs. long green chili (siling pamaksiw), chopped
- 2 pcs bird’s eye chili (siling labuyo), chopped (optional)
- salt & pepper
- 1 tbsp lemon juice (calamansi or lime)
- Additional yellow onion, chopped
- Chopped chicharon
- Lemon wedge
Prepare the Chicken Marinade
- In a container with cover, combine all the ingredients and let the chicken and liver marinate in the fridge overnight.
- Remove from the fridge and let cool to room temperature. Prepare the grill.
- Grill the chicken pieces and liver until fully cooked. Brush with the remaining marinade as you turn.
- Put in a plate and let cool completely.
- Chop the chicken into small pieces, preferably as small as green peas. Put in a bowl (include the drippings too!) and set aside.
Prepare the chicharon
- Rub the skin with the salt and let sit for 30 minutes or more.
- Deep fry the skin until crunchy. See tips on deep frying.
- Let cool then chop finely.
- Put into a bowl and set aside.
- Combine the chopped chicken meat, liver, chicharon and the dressing ingredients in a big bowl. Carefully toss with a hand or a wooden spoon until well combined. Taste and adjust at needed.
- Let sit in the fridge overnight so the flavors will develop.
- At this point, you can decide if you want to portion the sisig and save the other for later or serve it all.
In a bowl, combine the sisig and mayonnaise, add more chili, chicharon or onions as needed. Mix carefully then put in a sizzling plate, serve hot.
Using hot plate or sizzling plate
Preheat the plate to its fullest but do not oil.
When the plate is starting to smoke, turn off heat and pour in the sisig, top with chicharon. Serve with lemon wedge on the side.
No sizzling plate? here’s what you need to do
Preheat your pan (the regular pan or kawali you use for cooking), but do not oil.
When the pan is starting to smoke, lower the heat and pour the sisig, let sit for few seconds then toss the sisig, wait until the mayonnaise change its color from white, turn off and remove from heat. Transfer to a plate, top with chicharon and serve with lemon wedge on the side.
- I always use Coconut Brand soy sauce, so if you will be using a different brand adjust the soy sauce and salt respectively since it may become too salty.
- Chicken Skin Chicharon topping is optional, you can use pork chicharon instead, or leave it out.
- For the the dressing, the amount is really up to you. If you want a hot and spicy sisig, add more chili. You may or may not remove the seeds of the chilis.
- The amount of mayonnaise you’ll need with depend on how much of the sisig you want to heat on the plate. On my plate, 2-3 tbp is enough.
- Do not be afraid not to oil your plate or your pan. The heat of the pan or plate and the oil from mayonnaise is enough to prevent the sisig from sticking into the plate or pan.
- You can divide the sisig and store in freezer without the mayonnaise. Just thaw and add more onions then add mayonnaise before heating to the plate or pan.
For Tuna/Tambakol Version, click the photo below