Skinless Chicken Longanisa

My own recipe on how to make skinless Chicken longanisa. Give it a try. Not only healthier but also so simple, easy to make and no yucky after taste.

You will need:
2 lbs. ground Chicken
4 garlic cloves, minced
1/2 teaspoon ground black pepper
2 pack Mama Sita tocino mix
wax paper



How to:
Using a deep dish mix all 4 ingredients above. Refrigerate the mixture for 2 hours.
Cut wax paper by cutting it in 6 inches length. Scoop some chicken mixture using a spoon and place on the wax paper. Spread evenly and roll. Do the same with the remaining mixture.
Place the rolled longanisa in the freezer for an hour. That will make it easier for you to cut it into 3 inches. Now you can freeze to save the remaining Chicken longanisa.

When cooking you won't need to use cooking oil. All you have to do is unwrapped frozen longanisa. Arrange in a frying pan and add 1 cup of water. Cover and simmer in medium low heat till water dries up and longanisa is fully cooked. Don't forget to roll the longanisa once in a while to cook it evenly.

And here is what we had for breakfast, Skinless Chicken Longanisa and Egg Omelet (stuffed with sautéed onion and tomatoes).

15 comments:

chiqui said...

i"ve been wanting to make my own longganisa for so long pero wala di abi sang ice candy plastic bags e. so wax paper gali ang gamit mo? wala man gakadisintegrate magluto?

Cecilia said...

Hi Chiq, surprising but no. wala gid. what i notice mas mahumok sa tyan ang home made, wala ko naga tig ab, u know what i mean hehehe yeah wax paper works well daw pareho bala sang skinless chorizo sa aton sa Iloilo if you remember. Try it then let me know. Post sa imo nga blog. good luck dear

Anonymous said...

I cant wait to try ang recipe mo. Wala lang galin tocino mix diri sa gina istaran ko. Any suggestions for an alternate spice mix?

Cecilia said...

try this ingredients instead... a little bit of rice vinegar or regular vinegar, brown sugar, black pepper, minced garlic and salt. make sure to mix all the ingredients first before adding the ground chicken para you get the acquired taste you want.
let me know ow it turned out k... good luck. happy cooking!

Anonymous said...

hi! do you have the exact measurement of vinegar and sugar for the 2 lbs of ground chicken? thanks!

woo jung kyu said...

I just tried to cooking my own for about 50 minutes. The outside is brown, but the inside is soft and a bit pink.. Is that normal? I mean, is it cooked already? I tasted it though, it's yummy!

Cecilia said...

woo jung kyu, that should be it. as long as you slow cook (simmer in low heat) the inside should be done specially when it's made of chicken, it does not take that long to cook. good luck!

Anonymous said...

Can you refreeze longanisa?

Cecilia said...

I would not recommend to refreeze any meat that was previously frozen.

mlr1968 said...

This recipe sounds good. I want to try all the filipino dishes but have to be carefull as I and my wife try to eat kosher. Salamat!

Anonymous said...

Hello,I've been looking for a chicken longganisa recipe and came across yours. Just wondering, is there no need to use eggs or flour to make the ingredients stick together? Thank you!

Anonymous said...

Nang Thank you guid ah, namit guid sang imu mga recipes. Taga-Bacolod kami sang akon bana kag ari kami dri sa Alberta, Canada kag gapangita always (kada-adlaw)lain-lain nga recipes para sa amon tatlo ka pili-an nga boys, salamat kay nakabulig guid sang dako ang imu blog.

-Anonymous Five

Anonymous said...

Love this simple recipe. I have to make it again because my son loves it.

bhing mudde said...

Hello po, when i was still young mlimit kmi mgbksyon sa iloilo at isa sa paborito ko ung longanisa nila na masauce..super like it. I tried to make my own looking recipes on the net pero hinahanap ko p rin lasa nun..please cno po mkkpagshare sakin ng recipe nun pork longanisa..medyo mtgl n rin po aq d nkkuwi ng pinas kya super mis ko na. Please email me bhing.mudde@gmail.com
tnx in advance

ryan bugayong said...

pwd po ba ito ee business?