Healthy Sizzling Sisig

The last time I was in the Philippines we had Sizzling Sisig nearly every day it seemed. It was always ordered every time we went out to eat and we had it at the house often. It’s a classic Filipino dish.

I found it was a delicious combination of ingredients. You had meat chopped up fine with seasoning and an egg dropped on top, all served on a hot plate so the food was still cooking when it was set on the table.

The drawback to the traditional Sisig was the fact that the meat used was not the healthiest.

The primary meat used to make Sisig in the Philippines is pork belly and pigs ears, along with chicken livers. That may seem odd food for Americans.

I actually had to look up pork belly to find out what it actually was. Pork belly is what Americans get in the store sliced very thin and we call it bacon.

As you can imagine chunks of bacon as your primary meat would not be the healthiest meat to use if you want to maintain a healthy lifestyle.

I decided to try and make this healthier by substituting the pork with chicken. I researched to see if anyone else had done this and there are a few chicken sisig recipes out there. I gleaned from them some ideas and attempted to make my own.

It was a perfect success the first time!

Below is the recipe I came up with that worked out so well.

Ingredients:

1. 3 lbs. boneless chicken breast

2. ½ lbs. chicken liver

3. 1 ½ tbsp. minced garlic

4. 1 tsp. squeeze ginger

5. 2 red onions

6. 3 green chili peppers sliced diagonally

7. 3 tbsp. soy sauce

8. 2 tbsp. Knorr liquid seasoning

9. Salt and pepper to taste

10. Red pepper flakes to taste

11. 4 tbsp. miracle whip

12. 2 eggs

13. 3 tbsp. vegetable oil

Directions:

1. To have that hot plate taste, I used a cast iron skillet and put enough vegetable oil in it to cover the bottom entirely. Heat the pan so it is ready for the meat.

2. Chop the boneless chicken breast and chicken liver to as small a size as possible. Put pieces in skillet.

3. Brown the chicken breasts and livers and remove from the skillet.

4. Chop up the two red onions and place in the skillet until they are soft and translucent. I had to add a little water to the skillet at this point to keep it from getting too dry.

5. Return the meat to the skillet.

6. Add the garlic, ginger, soy sauce, liquid seasoning, red pepper flakes, salt and pepper to the skillet and stir the dish mixing all the ingredients.

7. Add the miracle whip and stir the dish again making sure the miracle whip is throughout the entire dish. I used the miracle whip because it has half the calories that the mayonnaise the other recipes called for.

8. Let the dish cook for a few minutes so everything is hot.

9. Crack the two eggs and drop on top of the hot dish, cover the dish until the eggs are cooked and remove from the heat.

10. Serve and enjoy.