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5 pounds chicken thighs
3 ounces Fresno peppers, thinly sliced
3 ounces jalapeño peppers, thinly sliced
3 ounces red onions, thinly sliced
1 cup spicy mayonnaise
2 tablespoons salt
1 tablespoon ground black pepper
1 cup chili lime (sweet chili sauce with lime juice)
Several 63 C-degree cooked eggs
Sliced green onions
Fried onions or shallots
Portion size: 10 8 ounces sizzling of chicken sisig
Place chicken thighs in a vacuum bag. Sous vide (under bath) in a constant temperature of 175 F-degree water. If you do not have sous-vide circulator at home, then use an oven to cook chicken thighs on an oven rack at 250 F-high-fan oven until chicken thighs are cooked to 165 F.
Cool down chicken thighs. Once cooked, dice chicken thighs into 1-inch squares.
Mix all ingredients above with diced chicken thighs in a bowl , making the chicken-sisig mix.
When cooking, place chicken-sisig mix into a well-oiled sizzling pan.
Restaurant-cooking method: Place sizzling pan on high flame, cover with a cast-iron pan to allow the flame to reflect from the cast-iron pan onto the top of the chicken sisig, creating a broil effect.
Home-cooking method: Place sizzling pan under the broiler until chicken browns with some sizzle marks and sauce mixture reduces into a glaze.
For 63 C-cooked egg: Cook eggs in a sous vide 63 C-degree bath for 1 hour. You can also use poached eggs or any other eggs.
Plating: Place sizzle pan onto a wooden trivet. Place warm 63 C-degree cooked egg on top of the chicken sisig. Sprinkle sliced green onions and fried onions or shallots on top. Eat and enjoy!
1 cup Hellman’s Mayonnaise
1 tablespoon Sriracha sauce
15 milliliters Mirin rice wine
2 tablespoons white organic miso
1 pinch Togarashi powder
For more on Chef Angelo Lubiano and E + O Food and Drink Restaurant in Mount Prospect, Illinois, click here: http://www.positivelyfilipino.com/magazine/elevating-filipino-cuisine-at-e-o-food-and-drink-restaurant