Pro Tips
**Chef's Tips & Troubleshooting:**
- Simmer gently — a rolling boil clouds the stock and makes it greasy.
- Don't salt the stock until the end, or skip it entirely if you'll reduce it later.
- Start with cold water to extract maximum flavor from bones and aromatics.
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 Corn Soup
Skip the canned soups and make your own Chicken Corn Soup from scratch using this easy recipe! It's loaded with fresh corn and chicken flavor, and makes a delicious and comforting soup the whole family will love! The soup is similar to our crab and corn soup, but instead of seafood, it consists of shredded chicken, white corn, seasonings, and rich chicken broth. It's thickened with cornstarch slurry for a silky smooth, and creamy texture. A whisked egg is also added slowly to the hot soup, creat.
Instructions
- In a pot, melt butter on medium heat and sauté the onion and garlic until soft.
- Mix in the flour to make a roux and cook for 1 minute.
- Gradually whisk in the chicken broth, then Add cream of mushroom soup and milk.
- Bring it to a simmer, then add the cooked chicken, corn, and peas.
- Add salt and pepper. Serve it while it's hot.
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Pro Tips & Troubleshooting
- Simmer gently — a rolling boil clouds the stock and makes it greasy.
- Don't salt the stock until the end, or skip it entirely if you'll reduce it later.
- Start with cold water to extract maximum flavor from bones and aromatics.
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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