Pollo al Sillao


Contents
  1. Peruvian Pollo al Sillao Recipe
  2. Ingredients
  3. Method
  4. Tips and tricks
  5. Additional information

Peruvian Pollo al Sillao Recipe

The Pollo al Sillao is one more example of the great contributions of Chinese oriental cuisine to the Peruvian gastronomic cookbook. The soy sauce or soy sauce is a fundamental ingredient in many of the oriental dishes and in this case it is the most important, giving it that characteristic and unmistakable flavor. Let's start your preparation!

How to Prepare Chicken Sillao

Chicken recipe in soy sauce
Silo Chicken

With soy as the main ingredient, this delicious recipe for Pollo al soy with origins will surprise you with its simplicity and exquisite flavor.

Accompany this dish with grained rice or baked potatoes and enjoy like a king.

🔪 Prep Time10 minutes
🍲 Cook Time30 minutes
⏲️ Total Time40 minutes
🍽️ Servings4 servings
🔥 Calories140 calories

Ingredients

  • 8 clean chicken pieces
  • 3 tablespoons grated kion ginger
  • Pepper and salt to taste
  • 1 teaspoon of anise
  • 1 teaspoon ground garlic
  • 1 teaspoon Chinese cinnamon or alternatively ground cinnamon
  • 1 teaspoon cumin
  • 3 tablespoons sesame oil
  • 8 tablespoons of silao soy sauce
  • 1 teaspoon of sugar preferably brown
  • 1 tablespoon cornstarch
  • 2 teaspoon oyster sauce
  • Sesame seeds
  • 1 medium/large red bell pepper
  • 4 stems of Chinese onion

Method

  1. In a small bowl prepare the sauce. Add the ginger, salt, pepper, anise, cinnamon, cumin, ground garlic, sesame seeds, sesame oil, oyster sauce, soy sauce and stir everything well so that they mix very well All the ingredients.
  2. Place the previously cleaned chicken pieces in a bowl or bowl and add the previously prepared sauce. Move everything well so that the sauce covers all parts of the chicken.
  3. Let macerate for at least 30 minutes but if you have more time, much better. Two hours would be perfect.
  4. While the chicken is macerating, cut the Chinese onion into small pieces and the pepper a little larger.
  5. Next, heat a frying pan over medium/high heat and brown the chicken pieces without the sauce juice.
  6. Once the dams are sealed and have a nice color, add the liquid that was left in the container and mix well. Lower the temperature of the fire and cover the pan or pot so that they cook much better and the chicken releases its juices and cook for 25-30 minutes.
  7. After 20 minutes of cooking the chicken, remove a few tablespoons of the chicken juice, let it cool and dissolve the cornstarch in it. In case there is not much juice in the chicken, then use a little cold water to dissolve.
  8. Also after 20 minutes or so add the teaspoon of sugar and mix. At this time also add the pepper and the chopped Chinese onion and cover so that it cooks for 5 minutes.
  9. Finally add the diluted cornstarch and stir so that the sauce takes on a bit of body. Let stand for 3 minutes or so.
  10. Also test the consistency of the vegetables, this is up to you if you like them more or less cooked.
Related:  Pollada

And down here I leave you 2 very good tips so that your Pollo al sillao is much better if possible

Tips and tricks

  • In the preparation of the sauce, add 3 teaspoons of Pisco acholado that will give it a particular and aromatic flavor.
  • In case the juice of the chicken and the sauce is reduced too much, you can use chicken broth to maintain the flavor and complete the amount of juice needed. Remember that this dish must be juicy.

Additional information

The recipe for Pollo al Sillao belongs to the very famous chifa food , name used in our country to refer to the gastronomic culture brought by Chinese immigration hundreds of years ago.

The word chifa derives from chi fan, which actually means eating rice. It is not only used for dishes that present this ingredient, but for all those currently Peruvian dishes originally belonging to Chinese cuisine.

This recipe uses soy sauce or soy sauce, proof of the fusion and exchange of cultures between the American and Asian continents. While we acquired the soy sauce in our gastronomy, the Chinese adapted our yellow pepper.

The origin of Pollo al Sillao is not known with exact science, but It is part of the traditional Peruvian cuisine and its preparation has been passed down through generations to the present day.


Easy and delicious right? If so, we ask you to share this recipe with your friends and family on social networks. Thanks a million for a like.

Here is a list of the best Peruvian dishes based on poultry and meat. Bon Apetit!

  1. How to prepare a delicious Ají de Gallina
  2. Delicious grilled chicken recipe
  3. How to make a Loin Saltado
  4. Chicken stew in a few steps
  5. Easy and quick recipe for Bistec a la chorrillana
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