Step-by-Step Instructions

1. 1.Prepare the Meat Mixture

   In a large bowl, combine 1 Kilo of ground chicken breast (or chicken thigh fillet), 4 tablespoons of soy sauce, 1 head of finely chopped garlic, 4 tablespoons of cornstarch, and 4 teaspoons of salt.

2. 2.Add Sweeteners and Color

   Add 1 cup of light brown sugar, ground black pepper to taste, and 5-6 tablespoons of annatto water to the meat mixture.

3. 3.Mix and Rest

   Mix all ingredients thoroughly by hand until well combined and the sugar has dissolved. Set the mixture aside to rest for about 30 minutes to allow the flavors to meld.

4. 4.Shape the Longganisa

   Lay a piece of cling wrap flat on a cutting board. Take about 60-70g of the meat mixture and place it on the cling wrap. Rub some cooking oil on your hands and stretch out the meat mixture into a sausage shape. Roll up the cling wrap tightly around the meat, then hold both ends of the cling wrap and twist to further shape and firm up the longganisa.

5. 5.Chill to Set

   Repeat the shaping process for the remaining meat mixture. Once all longganisa are shaped, chill them in the fridge for about 1 hour to help them hold their shape during cooking.

6. 6.Pan-Fry the Longganisa

   After chilling, remove the longganisa from the cling wrap. Heat cooking oil in a pan over low to medium flame. Gently slide the longganisa into the hot oil, being careful not to break them. Pan-fry, occasionally turning them to cook evenly, until they are golden brown and cooked through (internal temperature reaches 165°F or 74°C), which takes about 7-8 minutes per batch. Due to the sugar content, cook on a low to medium flame to prevent burning.

7. 7.Serve

   Once cooked, remove the longganisa from the pan and set aside. Repeat the frying process for any remaining longganisa. Serve hot and enjoy!