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Marinate the Chicken

  • White vinegar 120.0 ml
  • Ginger, grated 45.0 g
  • Lemongrass, minced 45.0 g
  • Brown Sugar 45.0 g
  • Soda, orange 90.0 ml
  • Chicken Leg Quarter Fillet 1000.0 g
  • Chicken Tail 200.0 g
  • Chicken Liver 200.0 g
  • Chicken gizzard 200.0 g

Cook and Serve Chicken Inasal Sisig

  • Annatto Oil, prepared 120.0 ml
  • White Onions, cut into small dice 200.0 g
  • Calamansi Juice 45.0 ml
  • Crispy Chicken Skin, crumbled, for garnish 15.0 g
  • Spring Onions, chopped, for garnish 15.0 g
  • Annatto Oil, for garnish 5.0 ml
  1. Marinate the Chicken

    60 minutes
    1. Combine the liquid seasoning, vinegar, ginger, lemongrass, sugar and soda in a bowl then mix well.
    2. Add the chicken fillet, tail, liver and gizzard. Marinate for 6 hours.
    3. Once ready, grill until fully cooked and chop into small pieces. Set aside.
  2. Cook and Serve Chicken Inasal Sisig

    30 minutes
    1. Heat the annatto oil and saute the onions.
    2. Add the chopped chicken to the pan then mix it in the dressing of calamansi juice and Knorr Liquid Seasoning and Lady's Choice Real Mayo.
    3. Heat a sizzling plate and transfer the inasal sisig.
    4. Garnish with the remaining mayonnaise, chicken skin and spring onions. Drizzle with annatto oil.