Delicious and Authentic Chicksilog Recipe: A Filipino Favorite

Ingredients

2 boneless chicken breasts
2 cups of cooked jasmine rice
4 cloves of garlic, minced
2 teaspoons of soy sauce
2 teaspoons of oyster sauce
1 teaspoon of sugar
Salt and pepper to taste
4 eggs
1 tomato, sliced
1 cucumber, sliced
2 tablespoons of vegetable oil

Steps and instructions

Begin by heating one tablespoon of oil in a pan over medium heat.
Add the minced garlic and sauté until it turns light brown.
Season the chicken breasts with salt and pepper and place them in the pan. Cook each side for 5-7 minutes or until fully cooked.
Once the chicken is cooked, remove it from the pan and let it rest for a few minutes before slicing it into thin strips.
In the same pan, add another tablespoon of oil and cook the eggs to your liking.
For the rice, heat some oil in a different pan, add the cooked rice, soy sauce, oyster sauce, and sugar. Stir until well mixed.
Arrange the sliced chicken, garlic rice, and fried egg on a plate. Garnish with sliced tomato and cucumber on the side.
Serve the Chicksilog while hot and enjoy the hearty Filipino breakfast.

Tools for making

Pan - A frying pan or skillet to cook the chicken and eggs.
Knife - A sharp knife to slice the chicken into thin strips.
Cutting Board - A sturdy cutting board to safely chop ingredients.
Garlic Press or Mincer - Optional, but helpful for mincing the garlic cloves.
Spatula - To flip and stir the chicken, eggs, and rice.
Measuring Spoons - To accurately measure the soy sauce, oyster sauce, and sugar.
Cooking Spoon - To mix the rice and sauces while cooking.
Plate - To serve the Chicksilog.

Recipe variations

Use boneless chicken thighs instead of chicken breasts for a juicier and more flavorful option.
Marinate the chicken in a mixture of calamansi juice, soy sauce, and garlic for a tangier taste.
Add vegetables like bell peppers, onions, or peas to the garlic rice for added flavor and texture.
For a spicy kick, add sliced chili peppers or chili flakes to the garlic rice.
Replace the chicken with tofu or tempeh for a vegetarian version of Chicksilog.
Experiment with different sauces like teriyaki sauce or sweet chili sauce for a different flavor profile.
Add a drizzle of vinegar or a side of vinegar dipping sauce for a traditional Filipino touch.
Serve Chicksilog with a side of atchara (pickled papaya) or spicy vinegar for a tangy and refreshing accompaniment.
For a healthier option, use brown rice instead of jasmine rice.

Recipe overview

Get ready to experience a taste of the Philippines with this delicious Chicksilog recipe! This Filipino-style breakfast dish is a hearty combination of chicken, garlic fried rice (also known as 'sinangag'), and fried egg - hence the name 'Chicksilog'. The star of the dish is the tender, juicy chicken paired with the unique flavor of the garlic rice and the richness of the egg. This dish is garnished with fresh slices of tomato and cucumber, providing a refreshing contrast. Perfect for a filling breakfast or a comforting dinner, Chicksilog is a straightforward recipe that delivers big on flavor. Cook it up in your own kitchen and enjoy a delightful culinary journey to the Philippines!

Common questions

Can I use chicken thighs instead of chicken breasts? Yes, you can use chicken thighs as a substitute for chicken breasts. Just adjust the cooking time accordingly to ensure they are fully cooked.
Can I use a different type of rice? While jasmine rice is traditionally used for Chicksilog, you can use any type of cooked rice you prefer or have on hand.
Is oyster sauce necessary? Oyster sauce adds a unique flavor to the dish, but if you don't have it or prefer not to use it, you can omit it or substitute it with soy sauce.
Can I add vegetables to the dish? Absolutely! Feel free to add vegetables like bell peppers, peas, or carrots to the garlic rice for added flavor and nutrition.
Can I make the rice ahead of time? Yes, you can make the rice ahead of time and store it in the refrigerator. When ready to use, simply reheat it in a pan with a little oil and seasonings.

Serving dishes and utensils

Pan - A frying pan or skillet for cooking the chicken and eggs.
Knife - A sharp knife for slicing the cooked chicken breast.
Cutting Board - A cutting board to safely cut and prepare ingredients.
Spatula - A spatula for flipping and stirring the chicken and eggs while cooking.
Cooking Spoon - A spoon for mixing and stirring the rice and sauces.
Plate - A plate for serving the Chicksilog.
Bowl - A bowl for serving the sliced tomatoes and cucumbers as a side dish.
Fork and Spoon - Utensils for eating the Chicksilog.

Origin stories

Chicksilog is a playful twist on a cherished culinary tradition from the Philippines, known as the "Silog" series. "Silog" is a portmanteau of two Tagalog words— "sinangag" which translates to fried rice, and "itlog" meaning egg. The silog series is a beloved breakfast staple in the Philippines, often featuring a protein, garlic fried rice, and a fried egg. The protein varies, leading to different variants of the dish. The name of the dish changes according to the protein used, hence "Chicksilog" for dishes using chicken. In a country where the day's biggest meal is traditionally eaten in the morning, this hearty combination provides a warm, savory start to the day. An interesting note is that while it's a breakfast dish, it's also popularly savored as lunch, dinner, or even a midnight snack in 24/7 food joints, illustrating the all-encompassing Filipino love for food at any time of day.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.