Pro Tips
**Chef's Tips & Troubleshooting:**
- Let the stew rest for 10 minutes after cooking — the flavors deepen noticeably as it sits.
- Cook tomato-based stews until the oil separates and rises to the surface for maximum flavor concentration.
- Cook shrimp and squid quickly over high heat — they turn rubbery in under 3 minutes.
- Do not overcrowd the pan when frying chicken — this lowers the oil temperature and makes it soggy.
Cooking Tips
For maximum flavor, season the chicken at least 30 minutes before cooking — ideally overnight in the refrigerator. This allows the marinade to penetrate beyond the surface. Use a meat thermometer to check doneness: 165°F (74°C) at the thickest part of the breast, away from the bone.
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 Binagoongan
Made with chicken, bagoong alamang, winged bean and onion — a hearty Filipino dish that's simple to cook and satisfying to share.
Instructions
- Heat oil in a pan. Sauté onion for 25 seconds.
- Add the garlic. Sauté for 30 seconds.
- Add tomato. Continue cooking until the tomato softens.
- Put the chicken into the pan. Sauté until the color of the outer part turns medium brown.
- Add bagoong alamang (shrimp paste). Cook for 1 minute.
- Pour in vinegar into the pan. Let the liquid boil.
- Pour water into the pan. Cover and then let it boil. Boil for 5 minutes.
- Add in winged beans (sigarilyas). Cover and then cook between low to medium heat for 30 minutes.
- Season with sugar and add more shrimp paste if needed.
- Add chili and long green pepper. Cook for 3 minutes.
- Transfer to a serving bowl. Serve with warm rice.
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Pro Tips & Troubleshooting
- Let the stew rest for 10 minutes after cooking — the flavors deepen noticeably as it sits.
- Cook tomato-based stews until the oil separates and rises to the surface for maximum flavor concentration.
- Cook shrimp and squid quickly over high heat — they turn rubbery in under 3 minutes.
- Do not overcrowd the pan when frying chicken — this lowers the oil temperature and makes it soggy.
Cooking Tips
Use a meat thermometer to check doneness: 165°F (74°C) at the thickest part of the breast, away from the bone.
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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