Pro Tips
**Chef's Tips & Troubleshooting:**
- Season chicken under the skin for roasted preparations to get flavor directly into the meat.
- Deglaze the pan with a splash of broth or vinegar after sautéing chicken for a quick pan sauce.
- Use bone-in, skin-on chicken pieces for stews — they stay juicier and add more flavor to the broth.
- For chicken adobo, let the meat rest in the marinade overnight for the best flavor penetration.
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 Sandwich
Made with bread, burger bun, chicken breast and lady’s choice chicken sandwich spread — a hearty Filipino dish that's simple to cook and satisfying to share.
Instructions
- Make the simple chicken sandwich by combining all the chicken sandwich spread ingredients in a bowl. Mix well. Season with salt and ground black pepper as needed.
- Spread a generous amount of chicken sandwich spread mixture on one slice of bread and top it with the other slice. Set it aside.
- Prepare the crispy chicken sandwich by making incisions on both sides of the chicken breast. Rub salt all over it and let it stay for 5 minutes.
- Warm up cooking oil in a pan.
- Dredge the chicken in flour and then dip in beaten egg until completely coated. Dredge it again in flour. Fry one side using between low to medium heat settings until it turns golden brown. Flip the chicken breast and continue frying the opposite side. Remove from the pan and place on a plate lined with a paper towel.
- Spread Lady’s Choice Chicken Sandwich Spread on one side of each burger bun slice. Put the crispy fried chicken in the middle.
- Enjoy your chicken sandwiches.
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Pro Tips & Troubleshooting
- Season chicken under the skin for roasted preparations to get flavor directly into the meat.
- Deglaze the pan with a splash of broth or vinegar after sautéing chicken for a quick pan sauce.
- Use bone-in, skin-on chicken pieces for stews — they stay juicier and add more flavor to the broth.
- For chicken adobo, let the meat rest in the marinade overnight for the best flavor penetration.
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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