March 10, 2015

Chicken Skin-Tokwa Sisig

I already tried making different varities of sisig like bangus sisig and tokwa sisig. To add the list, I made another sisig variety last weekends – the Chicken Skin-Tokwa Sisig. I added some left over roasted chicken. I fried it first together with the chicken skin.

Chicken Skin-Tokwa Sisig

Warning, this is a high cholesterol dish.
Chicken Skin-Tokwa Sisig
I want to serve this sizzling with raw egg letting it cook by the heat of the plate. Next time we visit Divisoria, sizzling plate will definitely in our checklist.

Ingredients for Chicken Skin-Tokwa Sisig


You will need:
500 grams chicken skin, fried until crispy and chopped
250 grams tokwa, fried and chopped
1 large onion, minced
2-3 tbsp liver spread
¼  cup mayonnaise
¼ cup calamansi juice
1 whole egg
1 tbsp butter
Salt and pepper to taste

Cooking Instruction:
1. Saute onion in butter until translucent.
2. Drop chicken skin, tokwa and liver spread and mix until well blended.
3. Add calamnsi juice, mayonnaise and continue mixing.
4. Season with salt and pepper then add egg.
5. Continue mixing until egg is already cooked.
6. Serve while hot.

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