Pansit sisig
Two party favorites dish combined in one dish! Pansit sisig is a Filipino stir fried noodles dish made with Filipino rice noodles called bihon topped with grilled chopped seasoned meat. Normally they used pork for sisig but for a bit healthier version I used chicken thigh for sisig.
Ingredients:
For the sisig:
5 to 6 (400 to 500 G) deboned chicken thigh
100 to 150 grams of chicken liver(optional but it gives more taste to sisig)
2 to 3 tbsp of soy sauce
2 to 3 tbsp of lemon or calamansi
2 minced garlic
2 minced shallots
2 to 3 sliced of minced ginger
2 to 3 pcs of birds eye chillies, minced
1 to 2 tbsp of oyster sauce(optional)
Salt and pepper to taste
For the pansit:
450 to 500 grams of rice noodles
2 to 3 cups of chicken broth or you can used also the chicken cubes.
1/4 of cabbage copped coarsely
1 red onion chopped coarsely
4 cloves of garlic, minced
1 carrot, sliced it julienne
3/4 cup Chinese celery, chopped
1/3 cup of Filipino Soy sauce (I loved to use the silver swan brand)
1 tbp of oyster sauce
2 to 3 tbps of vegetables oil
1 lemon sliced or 5 calamansi sliced
1 tsp of pepper
Chopped coriander to garnish.
Instructions :
1.Prepare your sisig. Marinate the chicken thigh and liver separately with lemon, soy sauce, garlic and pepper.
2. Place chicken thigh in a baking rack with dripping tray and roast in a 160C pre heated oven for 20 minutes .Increase the heat to 180C and continue to roast for 10 minutes or until skin turns golden brown and crispy.
3.Remove from oven and let it cool. Once cool enough to handle chop into small pieces then place in a large bowl.
4.Grilled the chicken liver until it’s golden brown. Let It cool and once cool enough to handle chop into small pieces then put it together with chicken in a large bowl.
5.Add 1/4 cup of the calamansi juice, soy sauce, oyster sauce, onion, and chillies into the bowl then toss to combine. Season with salt.
6.Prepare a wok, place it on high heat then add a small amount of oil, once it starts smoking add the seasoned chopped chicken and liver, garlic, onions and ginger. Toss to mix and let the bottom sizzle and crisp.
7.Turn heat off drizzle remaining calamansi juice, season with freshly ground black pepper and top with raw egg, give it one last mix to distribute the egg evenly. Set it aside.
8.Prepare your pancit. Soak noodles in water for a maximum of 10 minutes. This makes it soft and easier to handle when cooking.
9.Now using a wok, add oil and sauté garlic and onions in medium heat.
10.Add the chicken broth and all the remaining vegetables, bring to a boil.
11.Once boiling add noodles and soy sauce, stir fry and cook for 5 minutes
12.Season with oyster sauce and freshly ground black pepper.
13.Place pancit on a serving platter, top it with prepared sisig as much or as little as you like, garnish with chopped coriander then serve with calamansi or lemon wedges on the side.
