Chicksilog

Instructions

1. Marinate the chicken
   In a bowl, combine soy sauce, calamansi or lemon juice, half of the minced garlic, and black pepper. Add the chicken thighs and marinate for at least 10 minutes, or preferably overnight in the refrigerator for more flavor.
2. Cook the chicken
   Heat 2 tablespoons of oil in a skillet over medium-high heat. Remove chicken from marinade and pat dry with paper towels. Cook chicken for 5-6 minutes per side until golden brown and cooked through (internal temperature of 165°F/74°C). Remove from pan and set aside.
3. Prepare the garlic rice (sinangag)
   In another pan, heat 1 tablespoon of oil over medium heat. Add the remaining minced garlic and sauté until fragrant and lightly golden, about 30 seconds. Add the day-old rice, breaking up any clumps, and stir-fry for 3-4 minutes. Season with 1/2 teaspoon salt and continue cooking until the rice is heated through and slightly crispy.
4. Fry the eggs
   In the same pan used for the chicken (wipe clean if necessary), add a little more oil if needed. Crack eggs into the pan one at a time, keeping them separate. Fry until the whites are set but the yolks are still runny, about 2-3 minutes. Season with remaining salt.
5. Prepare the dipping sauce
   Mix the vinegar with a dash of soy sauce and some minced garlic in a small bowl. This simple sawsawan (dipping sauce) adds tanginess to the dish.
6. Assemble the chicksilog
   Divide the garlic rice between plates. Place the fried chicken and a fried egg on each plate. Garnish with sliced tomatoes and cucumbers on the side. Serve with the vinegar dipping sauce.