Leftover Chicken Sisig

 Leftover Chicken Sisig is easy and convenient to cook . It is a must try!

Gerry's Sisig @Sisig_wikipedia.jpg

So, you had a craving for chicken last night.  You dialed for takeaways and got carried away in ordering from your favorite  chicken restaurant.

  Photo by Omar Mahmood from Pexels

Unfortunately,  the next morning you found out you still had a lot of leftovers. You know it's not healthy to keep on reheating food over and and over again. What would be best for your leftovers? After all, it would be such a waste to just throw them away when they're still good. Hmm, how about some Leftover Chicken Sisig.                                         

Filipinos and and other nationalities have grown fond of sisig, whether it's chicken, fish, or beef.  In the Philippines, most of the time, sisig is partnered with beer as it's considered to be pulutan or beer chow. Nowadays though, sisig has become more versatile and a few fast food joints have popped out in recent years and their menu focuses on different varieties of sisig.

With all that said, making sisig is actually easy peasy with a little help from our reliable  Mama Sita's Capampangan Sisig. 

Now, we need our ingredients- diced onions, chopped leftover chicken and about 1/4 cup of water and Capampangan Sisig mixture. 

How to cook the sisig? First, we need to sauté the onions until they are soft and translucent.

Then, add the chopped chicken to the pan and thoroughly mix the ingredients together.

Afterwards, pour the Mama Sita's Capampangan and water mixture to the pan. Mix and simmer until the mixture combines with the other ingredients. 

When, the sisig is cooked, put one egg to your sisig and mix it for a few seconds.

 

Then, as an option, you can put mayonnaise to your sisig for variety.

Serve hot together with steamed rice and calamansi if you want a tangier taste or with chili if you want it to be spicy. Enjoy!