1kg minced chicken fillet (breast)
half cup brown sugar
125ml ketchup
4 tbsp light soy sauce
1 Tbsp grated garlic
1 Tsp salt (or adjust according to your taste)
1 tsp ground black pepper
3tbsp cornstarch
wax paper
Procedure:
- Using a deep dish, mix all ingredients (excluding wax paper). 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. Arrange them in a container that can be kept in the freezer. Cover a whole row of sausages with plastic wrap. Seal the airtight container and freeze. This keeps well for up to 3 months (our supply gets cooked and eaten long before that, though).
- To cook: Thaw the frozen sausages . In a medium skillet, over medium high heat, add some canola oil. Then add the sausages. Continue frying till nicely browned, about 3 minutes on each side. Keep turning the sausages because they cook quickly.
