QUICK CHICKEN SISIG RICE


Ingredients:

2 tbsp MAGNOLIA NUTRI OIL COCONUT VEGETABLE OIL
2 (150 g) can PUREFOODS SIZZLING DELIGHTS CHICKEN SISIG
6 cups cooked rice
1 bundle pechay Tagalog, sliced into 1" strips
1/4 cup crushed chicharon or crispy chicken skin

Procedure:

  1. Heat oil in a pan and sauté sisig until almost dry and crisp.
  2. Add rice and vegetable. Cook for about 2-3 minutes, mixing well.
  3. Transfer to platter and top with chicharon.  

Makes 6 servings.

Tip/s: Option to use other vegetables like cabbage, Baguio pechay or corn & carrots.


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