Pro Tips
**Chef's Tips & Troubleshooting:**
- For roasted chicken, let it rest for 10 minutes after cooking before carving to retain juices.
- Toss chicken wings in cornstarch before baking for an extra-crispy skin without deep frying.
- For chicken soup, add the vegetables in the last 10 minutes so they stay firm and bright.
- Do not overcrowd the pan when frying chicken — this lowers the oil temperature and makes it soggy.
Cooking Tips
For the most tender results, cook low and slow — a gentle simmer (not a vigorous boil) breaks down connective tissue without drying out the meat. Taste and adjust seasoning toward the end of cooking. As liquids reduce, flavors concentrate, so what tastes balanced early may become too salty later.
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 Congee
Chicken Congee — a Filipino chicken dish with local spices and herbs. A comforting meal passed down through generations.
Instructions
- Heat water in a cooking pot. Add ginger, half of the chopped scallions, and chicken. Let boil.
- Add Knorr chicken cube. Stir. Cover and continue to cook in medium heat for 15 minutes.
- Remove the chicken from the pot. Let it cool down. Shred the chicken meat. Discard the bones. Note: you can shred the chicken using two forks, or your bare clean hands.
- Add rice into the pot. Cover and to cook for 30 minutes.
- Put the shredded chicken in the pot. Continue to cook for 30 minutes more or until the consistency of the porridge gets thick. Note: add water if needed.
- Add salt, ground black pepper, and Sesame oil. Stir.
- Move to to a bowl. Top with chopped scallions and toasted garlic.
- Serve.
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Pro Tips & Troubleshooting
- For roasted chicken, let it rest for 10 minutes after cooking before carving to retain juices.
- Toss chicken wings in cornstarch before baking for an extra-crispy skin without deep frying.
- For chicken soup, add the vegetables in the last 10 minutes so they stay firm and bright.
- Do not overcrowd the pan when frying chicken — this lowers the oil temperature and makes it soggy.
Cooking Tips
Taste and adjust seasoning toward the end of cooking. As liquids reduce, flavors concentrate, so what tastes balanced early may become too salty later.
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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