SKINLESS CHICKEN LONGANISA (Re-posting) Adapted from: cookeatshare/recipes/longganisa-filipino-style-sausage-656524 1 kilo ground chicken breast 1 tbsp. sweet paprika 1 1/2 tbsp. 1 tbsp. salt 1 tbsp. ground pepper 1 1/2 head garlic (minced) 2 tsp. annatto powder (asuete) 2-3 stalk kinchay, (chinese parsley),finely chopped 1/3 cup apple cider vinegar 1 tbsp. sugar 1 1/2 tbsp corn starch 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.
Posted on: Tue, 05 Nov 2013 08:10:05 +0000
Trending Topics
Recently Viewed Topics
© 2015