Pro Tips
**Chef's Tips & Troubleshooting:**
- For fried chicken, let the coated pieces rest for 10 minutes before frying so the breading adheres better.
- 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.
- Cook chicken until the internal temperature reaches 165°F at the thickest part of the breast.
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 Siomai
Chicken Siomai — a Filipino chicken dish with local spices and herbs. A comforting meal passed down through generations.
Instructions
- In a mixing bowl, combine the ground chicken, shrimp, mushroom, carrots, onion, chicken powder, ground black pepper, garlic powder, salt, sesame oil, and egg. Mix well using a spatula.
- Lay a piece of wonton wrapper in a plate. Scoop about a tablespoon of mixture and place it in the center of the wrapper. Wrap the mixture by folding the sides until the meat mixture is enclosed. Do this step until the mixture is consumed.
- Pour the water in a steamer. Bring it to a boil.
- Meanwhile, arrange the chicken siomai in the steamer. Make sure that you grease the steamer using a cooking spray or by rubbing with cooking oil. This will prevent the wrapper from sticking.
- Steam the chicken siomai for 15 to 25 minutes. The time will depend on the size of the siomai.
- Move to to a serving plate. Serve with your favorite dipping sauce and chili.
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Pro Tips & Troubleshooting
- For fried chicken, let the coated pieces rest for 10 minutes before frying so the breading adheres better.
- 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.
- Cook chicken until the internal temperature reaches 165°F at the thickest part of the breast.
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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