Pro Tips
**Chef's Tips & Troubleshooting:**
- Soak bamboo skewers in water for 30 minutes before grilling to prevent them from burning.
- Grill over medium-hot coals rather than high flame to cook the meat through without charring the outside.
- Season chicken under the skin for roasted preparations to get flavor directly into the meat.
- For roasted chicken, let it rest for 10 minutes after cooking before carving to retain juices.
Cooking Tips
Let the meat rest at room temperature for 15–20 minutes before grilling so it cooks evenly from edge to center. Baste the marinade on during the last few minutes of grilling — applying it too early can char the sugars and create bitter flavors. Have all your ingredients prepped and measured before you start cooking — quick dishes leave no time for chopping mid-recipe.
Ingredient Substitutions
Chicken alternatives: Pork shoulder or boneless thigh meat can substitute for chicken in stews. For lighter fare, extra-firm tofu or seitan works in stir-fries and braises. Short on time? A pressure cooker (Instant Pot) can reduce cooking time by roughly half for most braised and stewed Filipino dishes. Reduce liquid slightly since less evaporates.
Storage & Reheating
Store in an airtight container in the refrigerator for up to 3–4 days. The flavors often deepen overnight, making leftovers even more delicious. Reheat on the stovetop over medium-low heat, adding a splash of water or broth if the sauce has thickened during storage. Microwave in 30-second bursts, stirring between each.
Barbecued Chicken Lettuce Wrap
Barbecued Chicken Lettuce Wrap — a Filipino chicken dish with local spices and herbs. A comforting meal passed down through generations.
Instructions
- Heat the cooking oil in a wok.
- Put-in the chicken. Stir fry for 2 minutes.
- Add the ginger and garlic. Cook for 30 seconds.
- Put-in the chopped mushroom. Season with salt and pepper. Stir-fry for 1 to 2 minutes.
- Put-in the chopped water chestnuts, bell pepper, and green onion. Cook for 2 minutes.
- Add in the orange juice and Hoisin sauce. Stir until all the ingredients are coated.
- Arrange the lettuce leaves in a plate. Scoop some mixture in each lettuce leaf.
- Serve.
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Pro Tips & Troubleshooting
- Soak bamboo skewers in water for 30 minutes before grilling to prevent them from burning.
- Grill over medium-hot coals rather than high flame to cook the meat through without charring the outside.
- Season chicken under the skin for roasted preparations to get flavor directly into the meat.
- For roasted chicken, let it rest for 10 minutes after cooking before carving to retain juices.
Cooking Tips
Baste the marinade on during the last few minutes of grilling — applying it too early can char the sugars and create bitter flavors.
Have all your ingredients prepped and measured before you start cooking — quick dishes leave no time for chopping mid-recipe.
Substitutions
Short on time? A pressure cooker (Instant Pot) can reduce cooking time by roughly half for most braised and stewed Filipino dishes. Reduce liquid slightly since less evaporates.
Storage & Reheating
Reheat on the stovetop over medium-low heat, adding a splash of water or broth if the sauce has thickened during storage. Microwave in 30-second bursts, stirring between each.
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