Chicken Sisig
A creamy and rich Filipino sizzling dish with chicken, onions, citrus, mayo and a runny egg 😋
Ingredients
- 2 cups cooked chicken
- EVOO
- 1 medium white onion, chopped into bite sized pieces
- 1 pepper (If you want sweet, add a Bell Pepper; if you want low heat, add a Poblano Pepper; if you want hot heat, add a Serrano Pepper) chopped into bite sized pieces
- 2 cloves garlic, smashed and chopped
- Couple dashes hot sauce
- 2 TBSP mayo
- 2 TBSP calamansi or lime juice
- 1½ TBSP soy sauce
- Salt & pepper, for seasoning
- 1 TBSP butter
- 2 eggs
Instructions
- Begin by warming some EVOO on medium heat. Once the oil is warm, add the onion and pepper and cook until the onions are translucent.
- Once the onions are translucent, add the garlic and cook until fragrant.
- Meanwhile in a small mixing bowl, combine the mayo, calamansi or lime juice and soy sauce.
- Now add the cooked chicken and a couple dashes of hot sauce to the aromatics and stir together.
- Add the mayo mixture to chicken and combine together.
- Meanwhile, heat 1/2TBS of butter of butter in 2 mini cast iron skillets on medium high heat.
- Once the cast iron skillets are hot, add the chicken mixture and let it sizzle. Note: See the Adding the Dramatic Delivery of Sisig note above.
- Now crack an egg in each skillet on top of the chicken mixture and allow to cook until the egg is cooked, but still has a runny yolk. Note: Again see the notes above, Cracking and Cooking the Eggs.
- Once ready, serve immediately with rice, enjoy and cheers 🥂!
