Chicken Liver Sisig

This is one of my favorite Filipinx dishes! I usually eat this with rice, but I thought this would be a fun take on a popular Passover appetizer by eating it with matzo! Don’t skip the step to transfer the sisig onto a ripping hot cast iron pan. The best part of this dish is the textural contrast between the creamy top and super crispy bottom.

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Chicken Liver Sisig

Ingredients

• 1 pound of chicken liver
• 1/2 of a red onion, chopped
• 1 tablespoon of garlic powder
• 5 cloves of garlic, peeled and chopped
• 2 tablespoons of liquid aminos
• ¼ cup mayonnaise
• 2 tablespoons of chicken fat/schmaltz

Toppings

• 2 of your preferred chili peppers (e.g., Thai, serrano, etc.), thinly sliced
• Green onions, thinly sliced
• 1 egg
• Lemon or calamansi wedges

Preparation

1. In a pan on medium high heat, brown the chicken livers in a tablespoon of schmaltz. 
2. Remove chicken livers from pan and finely mince into small pieces.
3. Return chicken livers to the pan with garlic powder, garlic, and liquid aminos. Cook on medium high for about 2 minutes.
4. Add red onion to the pan (reserving some for garnish) and cook for another 2 minutes.
5. Mix in mayonnaise to the sisig. 
6. Remove from heat. 
7. In a cast iron pan on the highest heat, add a tablespoon of schmaltz.
8. Add sisig to the pan in an even layer. Hear it sizzle!
9. To serve, top with peppers, green onions, and a squeeze of either lemon or calamansi.
10. Use a spoon to create a small valley in the sisig. Crack the egg into that valley.
11. Mix in the egg yolk at the table and enjoy!

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