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.
- For chicken stew, skim the foam that rises during the first boil for a cleaner broth.
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 Sotanghon Soup with Malunggay at Sayote
Chicken noodle soup using vermicelli with moringa leaves and sliced chayote. This healthy soup dish can be enjoyed as it is or as a main dish with rice. 1 lb. Chicken breast.
Instructions
- Boil water in a cooking pot. Add chicken. Cover and continue boiling for 18 minutes. Remove chicken from the pot and let it cool down. Save the chicken stock for later.
- Separate the bone from the meat and then shred. Set shredded chicken aside.
- Heat oil in a cooking pot. Add crushed garlic right away. Continue cooking the garlic until it turns light brown.
- Add onion. Sauté until it softens.
- Add sayote. Cook for 1 minute.
- Put shredded chicken into the pot and pour-in chicken stock. Cover the pot and let the liquid boil.
- Fold in Knorr Chicken Cube. Stir and add the sotanghon noodles. Cook until noodles are soft.
- Add malunggay leaves. Cook for 1 minute.
- Season with patis and ground black pepper. Transfer to a serving bowl.
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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.
- For chicken stew, skim the foam that rises during the first boil for a cleaner broth.
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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