Pro Tips
**Chef's Tips & Troubleshooting:**
- For crispy chicken, avoid flipping too often — let each side cook undisturbed to develop a crust.
- Brown the chicken skin-side down first over medium-high heat until golden and crisp.
- For roasted chicken, let it rest for 10 minutes after cooking before carving to retain juices.
- Pat the chicken skin dry with paper towels before cooking for maximum crispiness.
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 Cordon Bleu with Dijon Cream Sauce
Chicken Cordon Bleu with Dijon Cream Sauce — a Filipino chicken dish with local spices and herbs. A comforting meal passed down through generations.
Instructions
- Place a plastic wrap over a flat surface. Arrange a piece of chicken over the wrap, and then cover the chicken with it. Pound the chicken using a meat tenderizer tool until it flattens.
- Sprinkle salt all over the chicken breast.
- Prepare the filling by putting a slice of cheese and ham over the chicken. Roll the chicken to cover the filling and then seal it by inserting toothpicks into the rolled chicken.
- Heat oil in a cooking pot.
- Dip the chicken in beaten egg and then roll over the bread crumbs. Do this step twice to make the coating thicker.
- Deep fry for 12 minutes in medium heat. Note. if you need to turn the chicken over to fry the opposite side, you can do so and cook it for 8 minutes. If you will deep while the chicken is fully submerged, 12 minutes should be enough, but feel free to cook no longer than 15 minutes.
- Remove the chicken from the pot. Let it cool down. Slice into serving pieces.
- Prepare the sauce by melting butter in a sauce pan. Add onion. Cook until soft.
- Pour heavy whipping cream. Let boil. Add Dijon mustard. Stir and continue to cook in medium heat until it reduces to half. Add salt to taste.
- Pour sauce over the chicken. Serve.
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Pro Tips & Troubleshooting
- For crispy chicken, avoid flipping too often — let each side cook undisturbed to develop a crust.
- Brown the chicken skin-side down first over medium-high heat until golden and crisp.
- For roasted chicken, let it rest for 10 minutes after cooking before carving to retain juices.
- Pat the chicken skin dry with paper towels before cooking for maximum crispiness.
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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