Pro Tips
**Chef's Tips & Troubleshooting:**
- Make sure the pan and oil are hot before adding ingredients for the best sear.
- Fry in batches to avoid overcrowding — lowering the temperature makes food greasy.
- Season chicken under the skin for roasted preparations to get flavor directly into the meat.
- 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.
Chili Ginger Chicken
Made with boneless chicken breast, all-purpose flour, cornstarch and eggs — a hearty Filipino dish that's simple to cook and satisfying to share.
Instructions
- Sprinkle salt and pepper on the sliced chicken. Toss until the seasonings are well distributed.
- Bread the chicken. Start by combining flour and cornstarch in a bowl. Mix well. Dredge the chicken in the flour mixture and then dip it in the beaten egg. Dredge it again into the flour mixture. Arrange on a clean plate.
- Combine all the sauce ingredients in a bowl. Mix until the texture smoothens. Set aside.
- Heat the oil in a wok. Fry the breaded chicken until it turns golden brown. Set aside.
- Bring to a simmer 3 tablespoons of cooking oil in a clean wok. Sauté ginger and garlic for 30 seconds.
- Add green beans, chili pepper, and bell pepper. Sauté for 1 minute.
- Put the breaded chicken into the wok. Toss.
- Pour the sauce. Stir and continue to cook until it thickens.
- Transfer the chicken in a serving plate. Serve with rice.
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Pro Tips & Troubleshooting
- Make sure the pan and oil are hot before adding ingredients for the best sear.
- Fry in batches to avoid overcrowding — lowering the temperature makes food greasy.
- Season chicken under the skin for roasted preparations to get flavor directly into the meat.
- 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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