Pro Tips
**Chef's Tips & Troubleshooting:**
- Skim the scum that rises to the surface during the first boil for a clear, clean broth.
- Add salt or fish sauce only at the end of cooking so the broth does not become too salty as it reduces.
- Simmer soup gently rather than boiling vigorously to keep the broth clear.
- Start cooking chicken thighs and legs before adding breast pieces since dark meat takes longer.
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 Meatball Noodle Soup
Chicken Meatball Noodle Soup — a Filipino chicken dish with local spices and herbs. A comforting meal passed down through generations.
Instructions
- Combine the meatball ingredients in a bowl. Mix well. Set aside.
- Heat olive oil in a cooking pot.
- Once the oil becomes hot, saute carrot, celery, and onion for 5 minutes.
- Add garlic. Continue to saute for 3 minutes or until the vegetables are soft.
- Pour in water. Let boil.
- Add Knorr Chicken Cube. Stir.
- Add bay leaves. Cover the cooking pot and continue to cook in medium heat for 5 minutes.
- Scoop around 2 tablespoons of chicken mixture and then roll into a ball. Gently drop the chicken meatballs in boiling broth. Stir. Cover and cook in medium heat for 6 minutes.
- Add in egg noodles. Cover and cook between low to medium heat for 15 minutes.
- Season with salt and ground black pepper.
- Transfer to a serving bowl. Serve.
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Pro Tips & Troubleshooting
- Skim the scum that rises to the surface during the first boil for a clear, clean broth.
- Add salt or fish sauce only at the end of cooking so the broth does not become too salty as it reduces.
- Simmer soup gently rather than boiling vigorously to keep the broth clear.
- Start cooking chicken thighs and legs before adding breast pieces since dark meat takes longer.
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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