The bouncy chicken, salty and tangy from both the marinade and sauce, is the perfect dish that will make you dance in your seat. Even the sauce is flavorful enough to make your rice even tastier.
Savor the way your taste buds tingle with every bite. It will be a unique experience compared to the usual chicken recipes that envelop your home with a delicious scent. One spoonful is all you need to fall in love with this recipe.
Chicken Salpicao
Ingredients
- 1 kg. chicken breast
- 2 Tbsps. soy sauce
- 1 Tbsp. Maggi Magic Savor Original
- 1 Tbsp. calamansi juice
- Cooking oil
- 3 cloves garlic
- 1 Tbsp. butter
- 1/2 cup mushroom
- 2 pcs. green finger chilies (siling pangsigang)
- 2 Tbsps. Maggi Oyster Sauce
- Ground black pepper
- 2 Tbsps. white sugar
- Parsley, for garnish
Instructions
- Start by preparing your chicken by cutting it into 1-inch cubes. In a bowl with the prepared chicken, add soy sauce, Maggi Magic Savor Original, and calamansi juice. Toss them all together. Let it rest for 5 – 10 minutes to let the marinade penetrate.
- In a pan, heat the oil. Add the garlic and let it cook until it becomes crispy. Once the garlic is cooked, remove it from the pan and set it aside.
- In the same pan, add butter. Sauté the mushrooms. After letting it cook for a while, add the chicken. Leave the chicken to cook. Do not move the chicken too much. Allow it to get seared.
- Once the chicken is cooked, add the chilies and Maggi Oyster Sauce. Season with black pepper. Add the sugar to balance all the flavors. Toss it all together until the sauce coats all the chicken.
- Once it is cooked, transfer it to a sizzling plate and garnish it with the fried garlic.
The juices of the chicken will seep into the sauce along with the tangy marinade, making the sauce carry its delightful essence. This is a dish that unites salty and tangy, then gets balanced out with the sweetness of sugar. It is a trio of flavors that create a distinctive sauce that will surely make you ask for another bowl of rice.
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