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CASA Veneracion

CASA Veneracion

Connie Veneracion's Modern Filipino Cooking

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You are here: Home / Modern Filipino / Chiksilog (Fried Chicken, Fried Rice and Egg)

Chiksilog (Fried Chicken, Fried Rice and Egg)

Filipino breakfast chiksilog gets an upgrade. Chicken fillets are coated with herbed flour before frying twice for the ultimate crispness. Rice, cooked the day before with lemongrass stalk and pandan leaves, is fried with sauteed garlic and lemongrass. The vegetable side dish of sliced tomato and cucumber is sprinkled with finely sliced basil.
Chiksilog (Fried Chicken, Fried Rice and Egg) Served with Sliced Cucumber and Tomato Sprinkled with Fresh Basil
Course: Breakfast
Cuisine: Modern Filipino
Keyword: Fried Chicken, Silog
Prep Time: 10 minutes
Cook Time: 15 minutes
Marinating time: 2 hours
Total Time: 2 hours 25 minutes
Servings: 4 people
Author: Connie Veneracion

Ingredients

Fried chicken

  • 8 chicken thigh fillets
  • 4 teaspoons lemon pepper seasoning or your preferred chicken seasoning
  • ½ cup all-purpose flour
  • 1 teaspoon dried herbs (see notes after the recipe)
  • cooking oil for frying

Garlic lemongrass fried rice

  • 2 tablespoons cooking oil
  • 3 to 4 cups cooked rice (see notes after the recipe)
  • 1 stalk lemongrass peeled and finely sliced
  • salt
  • 4 cloves garlic peeled and chopped

To serve the chiksilog

  • 4 eggs fried sunny side up
  • 2 large tomatoes sliced into rings
  • 1 small cucumber sliced into rings
  • 2 to 3 large basil leaves finely sliced

Instructions

Fried chicken

  • Pat the chicken fillets dry with paper towels.
  • Place the chicken in a container, add the seasoning, mix and cover.
  • Marinate the chicken in the fridge for at least two hours.
  • Cover a portion of your work area with cling film and arrange the chicken fillets on top at least two inches apart.
  • Cover the chicken fillets with another sheet of cling film and pound them until the thickness is uniform.
    Pounding chicken fillet between layers of cling wrap
  • Stir the dried herbs into the flour.
  • Dredge each pounded chicken fillet in the herbed flour; shake off the excess.
    Flouring pounded chicken fillets before frying
  • In a frying pan, heat enough cooking oil to reach a depth of at least two inches.
  • Fry the chicken fillets over medium heat for two to three minutes per side.
    Frying chicken over medium heat
  • Drain the fried chicken on a rack or a strainer.
  • Turn up the heat to high and fry the chicken fillets a second time. This will ensure extra crispness.
    Frying chicken over high heat (second frying)
  • Rest the fried chicken on a rack or strainer.

Garlic lemongrass fried rice

  • Heat two tablespoons of oil (the oil in which the chicken was fried is flavored and, therefore, ideal) over medium-low heat.
  • Saute the sliced lemongrass and chopped garlic until aromatic and lightly browned.
    Sauteeing lemongrass and garlic for fried rice
  • Add the rice, sprinkle in salt, and cook, tossing often, until the rice is heated through.
    Lemongrass and garlic fried rice

Assemble your chiksilog

  • Ladle garlic lemongrass fried rice on a plate.
  • Chop the fried chicken into strips (optional) and arrange beside the rice.
  • Finish off by placing a fried egg and sliced vegetables on the plate.
  • Sprinkle the sliced basil over the vegetables and serve your chiksilog.

Cook’s Notes

Herbes de Provence, a blend of savory, marjoram, rosemary, thyme and oregano, was used to flavor the flour. What dried herb or herbs you may use depends on the seasoning you used for the chicken. They should complement one another.
For the best fried rice, we cook rice with a stalk of lemongrass and a couple of pandan leaves.
Long-grain rice cooked with a stalk of lemongrass and pandan leaves
After the rice has cooled to room temperature, we transfer it into a covered container without removing the lemongrass and pandan leaves. The rice rests in the fridge overnight.
To make sure that your fried rice doesn’t look like rice pudding, use medium to long-grain rice and cook with just enough water to cook the grains all the way to the core.
Chiksilog (Fried Chicken, Fried Rice and Egg)
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02/05/2021 : See more in Breakfast Lunch / Dinner Main Courses Modern Filipino Rice & Grains, Fried Chicken, Fried Rice, Silog

About Connie Veneracion

Hello and welcome! I'm a retired lawyer and columnist, wife for 29 years, mom of two, and a passionate cook. What is this blog about? Recipes for dishes we have cooked at home since 2003.

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