Since moving to Central Oregon, I have been cooking and learning to cook Filipino food. Basically, I’ve been finding recipe ideas for Filipino food that agrees with Ben and his American taste buds. Mind you, Ben has been respectful enough to eat whatever food my father offered him – including pinapaitan (a popular dish in the Northern Philippines, specifically in Ilocos where my father was born and raised. It is a stew consisting of goat (and/or beef) meat and innards, flavored in bile and chilies. Definitely not for those with weak stomachs).
I have been documenting the food I’ve prepared for Ben on instagram (#bensbaon) upon the suggestion of a friend who was enjoying the photos I’ve been posting. In reality, I don’t get to instagram anything else since I have been stuck at home without a job to pay for any unnecessary trips to shopping centers, coffee shops, or (just) anywhere really. Not to say that I am not enjoying cooking, I love cooking. It’s the clean-up I hate but I have started to clean up after myself almost immediately. Dad would be proud. Again, I digress…
So yesterday’s “baon” (takeaway? lunchbox!) was Chicken Sisig. NO LIVER (yech) on a bed of garlic jasmine rice. Sisig is traditionally made with chopped up pig head and ears. With the lack of Asian markets in this town or in Central Oregon, I’m not sure where to find pig heads; not sure if I even want to work with a pig head. Inspired by another instagrammer (@tenthousandthspoon), I added the ingredients needed to make Chicken Sisig to our shopping list.
In case you want to give it a try, I am sharing my recipe. I used panlasang pinoy’s Chicken Sisig recipe as a template but tweaked it a bit.
- 1.5 lbs grilled chicken breast, finely chopped (I used chicken thighs)
- 1/4 lbs chicken liver, chopped (I used 3-4 strips of bacon, chopped)
- 1 cup minced yellow onion (used red because I didn’t have yellow onions available)
- 1 teaspoon garlic powder (I used about 2)
- 2 pieces long green chili or Serrano peppers sliced diagonally (mostly for decor, so if you’re not eating it or taking pictures to show it off, I say skip this.)
- 2 tablespoons soy sauce (more if you want)
- 1/4 cup butter (I used about 2 tbsp and it tasted ok.)
- 4 to 5 tablespoon mayonanaise (I’m pretty sure I used less too!)
- 1 egg (if you like egg on your sisig.)
- salt and pepper to taste.
- Heat about a tablespoon of oil in pan (I cooked it right on the cast-iron)
- When the oil heats up, sauté the onions til soft.
- If you’re using chicken liver, add and cook til brown. (I used bacon instead, because bacon.)
- Throw in the grilled chopped chicken and cook for 3 to 4 minutes.
- Stir in garlic powder and soy sauce. You can probably use garlic salt but I’d be cautious, don’t want to make it too salty.
- Add salt and pepper to taste. Stir.
- Add mayo and stir well until all ingredients are well incorprated.
- Add about 2 tablespoons lemon juice (more if you want it more tarty/sour) stir.
- Crack the egg and drop on top of the chicken. (I personally don’t like runny eggs on my sisig, so I mixed it up with the sisig to cook the egg.).
- Arrange the green chili on top.
- Serve, share, and enjoy!
If I were to guess how much this Chicken Sisig recipe cost, I would say it was less than $15 for the whole recipe (serves 4-6). Living away from the spoils of my family and being able to “shop” my parents’ pantry taught me how to work with a budget for our (Ben and I) meal planning. I actually plan a whole week’s worth of To-Cooks for #bensbaon. This week’s meal plan only cost us $50!
Bon appétit! Enjoy!