Ingredients
Scale
- 2 Tablespoons neutral oil
- ½ large red onion, finely chopped divided
- 2 large cloves garlic minced
- 2 packets Omsum Sisig Flavor Seasoning
- 1 pound ground chicken (preferably dark meat)
- 1 pound chicken gizzards
- 2 eggs
- 1 lime, cut into quarters
- 2 Tablespoons mayonnaise (optional)
- 1–2 red chilis (optional)
- Salt and pepper to taste
Instructions
- First clean the gizzards. Peel off any hard skin if there is any (it will be leathery and slightly greenish). Next trim off the white band of cartilage between gizzard sections. Then cut the gizzards into small pieces. Set aside.
- Heat a heavy 10 inch skillet over high heat. Add the oil and ¾ of the chopped onions, saving the rest for garnish.
- Stir fry for 1 minute, constantly moving the onions around. You want the onions softened and slightly browned. Add the minced garlic and cook for 10 seconds.
- Move the onions to the side of the pan and add the chicken and the gizzards.
- Let the meat brown for 2 minutes before breaking it up and stirring (Ground meat has a tremendous amount of liquid. If you start stirring the meat when you add it to the pan you will end up with a ton of liquid in the pan).
- Break up the meat with a wooden spoon or chopsticks and continue to cook on high heat for 4 minutes, stirring occasionally to cook off the majority of the liquid.
- Add the spice paste and stir it into the meat. Taste the mixture and season with salt, pepper, and chilis as desired. Add mayonnaise if using and stir it in.
- Make a well in the middle of the meat mixture and crack the eggs into the well. Turn off the heat and stir the mixture gently. The heat from the pan will gently cook the eggs making the dish rich and saucy.
- Add the remaining onions and serve with the limes.
Keywords: sisig, omsom, filipino food