Pro Tips
**Chef's Tips & Troubleshooting:**
- Pat the chicken skin dry with paper towels before cooking for maximum crispiness.
- For chicken stew, skim the foam that rises during the first boil for a cleaner broth.
- Use bone-in, skin-on chicken pieces for stews — they stay juicier and add more flavor to the broth.
- For chicken soup, add the vegetables in the last 10 minutes so they stay firm and bright.
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 with Broccoli
Chicken with Broccoli — a Filipino chicken dish with local spices and herbs. A comforting meal passed down through generations.
Instructions
- Sprinkle salt and pepper on the sliced chicken. Let it stand for 10 minutes.
- Heat the cooking oil in a pan.
- Dip the chicken slices in beaten egg and then dredge in cornstarch.
- Fry the coated chicken for about 2 minutes per side or until the color turns light to medium brown. Remove from the pan and place in a plate lined with paper towel.
- Clean the pan and save about 2 tablespoons of cooking oil.
- Heat over the clean pan with the remaining cooking oil.
- Incorporate the onion and ginger. Cook for a minute.
- Put-in the fried chicken slices. Stir.
- Put-in the oyster sauce, soy sauce, garlic powder, and water (with cornstarch). Stir and continue cooking for 3 minutes in medium heat.
- Add in the broccoli florets. Cook for 2 to 3 minutes more.
- Sprinkle salt and pepper to taste.
- Transfer to a serving plate. Serve.
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Pro Tips & Troubleshooting
- Pat the chicken skin dry with paper towels before cooking for maximum crispiness.
- For chicken stew, skim the foam that rises during the first boil for a cleaner broth.
- Use bone-in, skin-on chicken pieces for stews — they stay juicier and add more flavor to the broth.
- For chicken soup, add the vegetables in the last 10 minutes so they stay firm and bright.
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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