Chicken Sisig

Probably most of my visitors here knew that Sisig is one of the famous dishes in the Philippines, especially in Pampanga where it originally came from. You can do Pork, Beef, Squid, Milk Fish and Chicken Sisig which is the recipe for today. Sisig can be served as one of the main dish or it can be served as a "Pulutan" or what you call finger food in English. It is best served on a sizzling plate

Ingredients:

10 pcs of whole Thighs and Legs

3 big onions

5 pcs of green chilis (mild)

100 grams of butter

Salt and pepper

Soy sauce

Lemon juice

Vinegar



Cooking Procedure:

- Debone the chicken and chop into small pieces

- Chop the onions and green chilis

- Heat up the pan and sauté the onion until it's half cooked then set aside

- Using the same pan, fry the chopped chicken until it’s tender but if it has broth throw that. Chicken needs to be cooked until it’s a little bit brown.

- When the chicken is cooked, pour the cooked onions.

- Pour salt, pepper, lemon juice, soy sauce and vinegar. The measurement depends on your taste buds. The technique to not overdo it is to pour little by little until you get your desired taste.

- Lastly pour the chopped chilis.



Note that if you have chicken liver (with this recipe there's none), the taste will be better. In case you have Chicken Liver, grill the liver first before you chop it and mix it with the Chicken Sisig.

Like what I said, this is served better if you have sizzling plate.



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Chicken Binagoongan (Chicken Cooked in Shrimp Paste)





I’m kind of tired of the food that we usually eat at the Dining Facility and thought of cooking Tinola. Instead, I cooked this dish that is usually cooked with Pork and is called Pork Binagoongan. This time is Chicken Binagoongan.

Here’s the recipe and how to cook this Chicken Binagoongan.

Ingredients:



1 whole chicken (cut in single portion)



1 cup of bagoong alamang (Shrimp Paste)



1 head of garlic (minced)



2 big onions (sliced)



4 tomatoes (diced)



Fish Sauce



Cooking oil



4 chili peppers (minced) or according to taste



¼ cup vinegar

4 tablespoons brown sugar

Cooking procedure: 1. In a casserole, put cooking oil and sauté garlic, onions, tomatoes and chillis. Add fish sauce and chicken.



2. When chicken is tender, add bagoong/shrimp paste and cook for 5 minutes.



3. Pour in the vinegar and stir well, add the sugar and let it simmer for few minutes until it's cooked.



Any comments and suggestions are welcome.



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chicken saute of sweet chili

Ingredients (1 chicken)
Breast Chicken 1
sweet chili 1 tbsp
salt and pepper Preference
Mayonnaise Preference

1 Chicken cuts excess oil, put a plastic bag with sweet chili, salt and pepper.

2 Keeping it in the refrigerator for more than an hour (or overnight).

3 Heat the pan over medium heat, put the 2 then reduce heat.

4 Bake 5 minutes over low heat with a lid, and the lid takes cover, cook until golden brown on both sides over medium heat.

5 Preference, with mayonnaise.

Easy Teriyaki chicken

Ingredients (1)
Chicken 1
Soy sauce 50 ㏄
Vinegar 50 ㏄
Sugar 30～40ｇ

1 Put in 50㏄ Soy sauce, 50㏄ Vinegar and the sugar in the measuring cup.
2 Add 1 and chicken which chicken skin side down in the pot with over high heat.
※ Please do not cover.
3 Turn the chicken after 10 minutes.
4 More 10 minutes.
5 When it comes bubbles, turn it again for three minutes. complete!

Grilled chicken with garlic soy sesame crumb

Ingredients (Serves two)

Chicken breast 1
★Liquor 1 tbsp
★Soy-source 2 tablespoons
★grated garlic 1 minute
◇crumbs 5 tbsp
◇white sesame 1 tbsp
Oil 2 tbsp

1 Remove chicken skin, cut into bite sized pieces.
※If you have a thick meat, please half the thickness.

2 Put in 1 and ★ into a plastic bag and keeping 15 minutes.

3 Put in ◇ into another plastic bag.

4 Put in 2 into 3 bag and shaking.

5 Heat oil in a frying pan and cook slowly over medium heat on both sides of 4.

Chicken Tinola

Chicken Tinola is a soup-based dish which is cooked with green papaya cut in wedges, and chili pepper leaves, in broth flavored with ginger, onions and fish sauce.

A common substitutes for chicken is pork, chayote/Sayote instead of papaya, or moringa leaves known as marungay or malunggay, instead of pepper leaves.

Ingredients:
* 1 chicken (1 kilo)
* 1 whole medium Papaya cut in wedges 3 pieces of Chayote/Sayote
* 1 onion cut in slice
* 4 cloves garlic, crushed
* 2 tbsp. ginger strips
* 2 tbsp. patis
* 1 tsp. vetsin (Optional - I preffer not to)
* 1/2 cup young Pepper leaves or Malunggay
* Few leaves of Onion leaves (a personal favourite)

Cooking Procedures :
Clean and cut chicken into small serving pieces. Saute' garlic and ginger until brown. Add onion. Then, add chicken. Stir for 3 minutes, pour in patis. Cook for another 3 minutes. Cover and let simmer.

When chicken is half done, add Papaya or Chayote/Sayote. Cover and simmer until chicken and potatoes are done. Lastly, add vetsin (optional) Onion leaves and pepper leaves or Malunggay leaves. Let boil for 3 minutes and then serve it hot.

Photo courtesy of Flickrdotcom