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Chicken Sisig

Mrs. Evelyn S. BunoanBy Evelyn S. Bunoan

By popular demand, I am publishing this recipe again but with added new twist.  It is a simpler version and totally made from scratch.  This recipe, which I have created and published in Manila Mail some time ago, has reached a new height of popularity.  Just last June 13, I demonstrated how to cook chicken sisig when I was invited by WUSA Channel 9.  At the same time, I showcased some Filipino foods which made JC Hayward of WUSA9 so delighted.  I am so excited that this recipe will be the first Filipino dish to be published in WUSA9 website.

Ingredients:

2 lbs. boneless/skinless chicken thighs

Salt and freshly ground pepper

1 large onion, finely chopped

Juice of 1 or 2 lemons

1/4 cup diced red bell pepper

1/2 cup chopped spring onions

2-3 tablespoons mayonnaise (optional)

Endives (spears separated)

Methods:

Pat dry the chicken thighs and lay on a pan lined with paper towel.  Season both sides of the chicken with salt and pepper.

Heat a large skillet with a little oil and pan grill the chicken until cooked and lightly golden.  Transfer chicken to a platter and let cool, then dice finely.

Clean the same pan and dry with a paper towel.  Heat 2 tablespoons of vegetable oil and sweat the onions until transparent (about 3 minutes).  Add the chicken and toss until hot to the touch.  Then mix in the lemon juice, red bell peppers and spring onions.  Blend in the mayonnaise, if preferred, and all the other ingredients.

Serve hot as is, garnished with the endive spears or serve chilled stuffed in endive spears.

 

Editor’s Note:  Master Chef Evelyn: 100 Most Influential Filipina Women in the U.S., 2009,  Filipina Women’s Network; Owner, Philippine Oriental Market & Deli, Arlington, Virginia; Founder and President of CHEW (Cancer Health – Eat Well), a foundation to help and cook pro-bono for Filipino-Americans who are afflicted with cancer and other serious illnesses; Culinary writer, master baker and cake designer (kitchen-tested and mastered more than 400 recipes, and counting); Member, Les Dames d’Escoffier International, Washington DC Chapter; Member, International Cake Exploration Society, Master Chef, French Cuisine and Patisserie, Le Cordon Bleu, London, U.K.; Producer/Host of the cooking show –    “Evelyn’s Kitchen – Cooking with Friends”

 

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