Pro Tips
**Chef's Tips & Troubleshooting:**
- Sauté aromatics (garlic, onion) until fragrant before adding liquids — it builds a deeper flavor base.
- Let meats rest after cooking so the juices redistribute for a more tender result.
- Filipino dishes are built on balance — taste your sauce before serving and add a pinch of sugar or a splash of vinegar if something feels off.
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. 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 Chow Mein
Chicken Chow Mein — a Filipino chicken dish with local spices and herbs. A comforting meal passed down through generations.
Instructions
- Cook the egg noodles according to package directions. Drain and rinse with cold water, then set aside.
- Heat sesame oil and a little cooking oil in a wok on high heat. Add garlic and onions, stir-fry for 30 seconds.
- Fold in the sliced chicken breast and Cook it until browned and cooked through, about 4–5 minutes.
- Push everything to the side and add the sliced carrots and a splash of water. Cook for 2 minutes.
- Add the cooked noodles, soy sauce, and bean sprouts. Toss everything vigorously for 2 minutes until the noodles are well coated.
- Turn off the heat. Garnish with sliced green onions and give one final toss. Best served right away while hot.
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Pro Tips & Troubleshooting
- Sauté aromatics (garlic, onion) until fragrant before adding liquids — it builds a deeper flavor base.
- Let meats rest after cooking so the juices redistribute for a more tender result.
- Filipino dishes are built on balance — taste your sauce before serving and add a pinch of sugar or a splash of vinegar if something feels off.
Cooking Tips
Use a meat thermometer to check doneness: 165°F (74°C) at the thickest part of the breast, away from the bone.
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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