5:58 AM
SKINLESS CHICKEN LONGANISA
With a recipe this simple, you'll be making your own preservative-free longganisa from now on. Yummy will guide you on how to make this delicious homemade skinless chicken longganisa in 3 easy steps!
1 kilo ground chicken breast
1/2 tbsp turmeric powder
salt and pepper to taste
1 head garlic, crushed and finely minced
2 tsp. sweet tomato sauce
2-3 stalk kinchay, (chinese parsley),finely chopped
1/3 cup apple cider vinegar
1 tbsp. sugar
1 1/2 tbsp corn starch
cooking oil
Directions
Mix all ingredients. Put in a covered container and chill overnight.
Roll desired amount of the mixture into balls using your hands, roll to form log sausages. ( use plastic or thin wax paper to wrap the sausage logs so they set in place and avoid sticking to each other)
Arrange side by side each other in a container with lid or wrap in a waxed paper, keep covered and refrigerate for 3 days to cure.
How to cook:
Boil the skinless longganisa in 1/4 cup of water, let it boil until all water evaporates leaving just the fats from the longganisa .
Stir fry on its own fat for 3-5 minutes or until skin become reddish brown and caramelized.
Add more oil if necessary.
Serve with hot plain rice or fried rice.
With a recipe this simple, you'll be making your own preservative-free longganisa from now on. Yummy will guide you on how to make this delicious homemade skinless chicken longganisa in 3 easy steps!
1 kilo ground chicken breast
1/2 tbsp turmeric powder
salt and pepper to taste
1 head garlic, crushed and finely minced
2 tsp. sweet tomato sauce
2-3 stalk kinchay, (chinese parsley),finely chopped
1/3 cup apple cider vinegar
1 tbsp. sugar
1 1/2 tbsp corn starch
cooking oil
Directions
Mix all ingredients. Put in a covered container and chill overnight.
Roll desired amount of the mixture into balls using your hands, roll to form log sausages. ( use plastic or thin wax paper to wrap the sausage logs so they set in place and avoid sticking to each other)
Arrange side by side each other in a container with lid or wrap in a waxed paper, keep covered and refrigerate for 3 days to cure.
How to cook:
Boil the skinless longganisa in 1/4 cup of water, let it boil until all water evaporates leaving just the fats from the longganisa .
Stir fry on its own fat for 3-5 minutes or until skin become reddish brown and caramelized.
Add more oil if necessary.
Serve with hot plain rice or fried rice.
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