Chicken Fillet with Ngohiong Seasoning

Cebu is a town located in the Philippines that is known for its ngohiong dish. The dish is made with chicken, pork, shrimp, and vegetables, wrapped in lumpia wrapper and fried. It is typically served as is with an accompanying dipping sauce made from vinegar, soy sauce, and garlic. Ngohiong is typically made with duck or chicken, but red meat such as pork also can be used. The meat is marinated with a five-spice powder before being covered with a lumpia wrapper and deep-fried. The five-spice powder is created from five Chinese spices, including star anise, cloves, cinnamon, fennel seeds, and Sichuan pepper. The five-spice powder originates from the Sichuan province in China, and it is typically used to resemble flavors in meats and vegetables. It can also be used as a marinade before cooking chicken or pork, or it can also be mixed up with other food. For this recipe, we will make Chicken Fillet with Ngohiong Seasoning, which is made by marinating chicken in salt, garlic powder, and pepper. After that, it will be coated with tapioca flour and egg whites, then deep-fried. After frying, sprinkle the chicken immediately with Ngohiong seasoning (see the recipe below). The result must be so crunchy and has a flavorful taste that is perfect for any occasion. We can say that this is a simple version of Shihlin Taiwan Street Snacks, although it's a bit different but still tasty and has a strong flavor in it! Are you looking for a quick dinner or a snack to impress your guests? Chicken Fillet with Ngohiong Seasoning is sure can satisfy them.