Pro Tips
**Chef's Tips & Troubleshooting:**
- Pat all salad ingredients completely dry so the dressing clings evenly.
- Add the dressing just before serving to keep the greens crisp.
- Toss chicken wings in cornstarch before baking for an extra-crispy skin without deep frying.
- For chicken adobo, let the meat rest in the marinade overnight for the best flavor penetration.
Cooking Tips
Blanch leafy vegetables in boiling salted water for 30–60 seconds, then plunge into ice water. This locks in their bright color and crisp texture. Add vegetables in stages — hard vegetables (carrots, potatoes) go in first, tender ones (leafy greens, beansprouts) at the very end. 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.
Chicken and Egg Macaroni Salad
Filipino macaroni salad — sweet, creamy, loaded with chicken, pineapple, and cheese. Every party needs a bowl of this.
Instructions
- Combine 5 cups water and chicken in a cooking pot. Let the liquid boil. Continue to cook the chicken for 15 to 18 minutes using medium heat. Remove the chicken from the pot. Let it cool down and then slice into cubes. Set aside.
- Simmer macaroni according to package instructions using the remaining water. Drain water and place macaroni on a large bowl.
- Make the salad dressing by combining Lady’s Choice Mayonnaise, onion, sugar, salt, and ground black pepper. Stir until well blended. Set aside.
- Combine cooked macaroni, cheese, raisins, pineapple, and chicken. Toss.
- Mix in eggs and salad dressing. Continue to toss until all ingredients are well distributed.
- Sprinkle the chopped parsley. Toss. Refrigerate the salad for at least 1 hour.
- Move to to a serving bowl. Serve.
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Pro Tips & Troubleshooting
- Pat all salad ingredients completely dry so the dressing clings evenly.
- Add the dressing just before serving to keep the greens crisp.
- Toss chicken wings in cornstarch before baking for an extra-crispy skin without deep frying.
- For chicken adobo, let the meat rest in the marinade overnight for the best flavor penetration.
Cooking Tips
Add vegetables in stages — hard vegetables (carrots, potatoes) go in first, tender ones (leafy greens, beansprouts) at the very end.
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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