Chicksilog with a Twist

Ingredients

• 500g (1.1 lb) boneless chicken thighs, cut into bite-sized pieces 500g (1.1 lb) boneless chicken thighs, cut into bite-sized pieces
• 3 tablespoons soy sauce 3 tablespoons soy sauce
• 2 tablespoons vinegar 2 tablespoons vinegar
• 1 tablespoon oyster sauce 1 tablespoon oyster sauce
• 1 tablespoon brown sugar 1 tablespoon brown sugar
• 4 cloves garlic, minced 4 cloves garlic, minced
• 1 teaspoon ground black pepper 1 teaspoon ground black pepper
• 4 cups cooked rice, preferably day-old 4 cups cooked rice, preferably day-old
• 4 cloves garlic, minced 4 cloves garlic, minced
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 4 large eggs 4 large eggs
• Salt, to taste Salt, to taste
• Spring onions, chopped (for garnish) Spring onions, chopped (for garnish)

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 12g, 3g
• Carbohydrates (total, sugars): 55g, 3g
• Protein: 30g
• Fiber: 2g
• Salt: 2g

Preparation

1. 1.
   In a bowl, combine the soy sauce, vinegar, oyster sauce, brown sugar, minced garlic, and ground black pepper. Mix well.
2. 2.
   Add the chicken pieces to the marinade and toss until well coated. Let it marinate for at least 30 minutes, or overnight for a more intense flavor.
3. 3.
   Heat a large pan or wok over medium heat. Add the vegetable oil and minced garlic. Sauté until the garlic becomes golden brown and fragrant.
4. 4.
   Add the cooked rice to the pan and stir-fry for a few minutes, breaking up any clumps. Cook until the rice is heated through and evenly coated with the garlic.
5. 5.
   Push the rice to one side of the pan and crack the eggs onto the empty side. Cook the eggs sunny-side-up until the whites are set but the yolks are still runny.
6. 6.
   Season the rice with salt to taste and mix well.
7. 7.
   In a separate pan, heat a little oil over medium-high heat. Add the marinated chicken and cook until browned and cooked through, about 5-7 minutes.
8. 8.
   Serve the garlic fried rice topped with the cooked chicken and a sunny-side-up egg. Garnish with chopped spring onions.

Treat your ingredients with care...

• Chicken thighs — For a juicier and more flavorful chicken, marinate it overnight. If you prefer bone-in chicken, adjust the cooking time accordingly.
• Garlic — Be careful not to burn the minced garlic when sautéing it for the fried rice. Burnt garlic can give a bitter taste to the dish.

Tips & Tricks

• To add more depth of flavor to the garlic fried rice, you can use leftover rice that has been refrigerated overnight.
• For a spicier kick, you can add chopped chili peppers to the marinade or garnish the dish with chili flakes.
• Serve with a side of pickled vegetables or atchara to balance the richness of the dish.
• If you prefer a softer yolk, cover the pan while cooking the eggs.
• Customize the dish by adding other toppings such as crispy fried onions or sliced tomatoes.

Serving advice

Chicksilog is traditionally served for breakfast, but it can be enjoyed any time of the day. Serve it hot and pair it with a refreshing drink like iced tea or calamansi juice.

Presentation advice

To make the dish visually appealing, arrange the chicken, garlic fried rice, and sunny-side-up egg neatly on a plate. Garnish with chopped spring onions for a pop of color.