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.
- For stir-fried vegetables, make sure the pan or wok is very hot before adding oil.
- Add a dash of vinegar or calamansi at the end to brighten the flavor of sautéed vegetables.
Cooking Tips
Blanch leafy vegetables in boiling salted water for 30–60 seconds, then plunge into ice water. This locks in their bright color and crisp texture. Add vegetables in stages — hard vegetables (carrots, potatoes) go in first, tender ones (leafy greens, beansprouts) at the very end.
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.
Chopsuey with Chicken and Broccoli
A vegetable-forward Filipino dish built on chicken breast, knorr chicken cube, broccoli florets and cauliflower florets — simple, healthy, and full of flavor.
Instructions
- Heat over oil on a pan. Saute onion until layers separate.
- Incorporate garlic. Continue sautéing until the onion starts to soften.
- Add chicken, stir fry until the outer part turns light brown.
- Pour soy sauce, oyster sauce, and water. Stir. Cover the pan and let the liquid boil.
- Add Knorr Chicken Cube. Stir. Cover and cook using medium heat until the sauce reduces to half.
- Add the carrot. Cook for 3 minutes.
- Pour the cornstarch and water mixture. Stir.
- Add your corn, cauliflower, bell pepper, broccoli, snow peas, and cabbage. Toss. Cover and cook for 1 ½ minutes.
- Toss and season with ground black pepper and salt.
- Add boiled quail eggs.
- Move to to a serving plate. Serve.
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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.
- For stir-fried vegetables, make sure the pan or wok is very hot before adding oil.
- Add a dash of vinegar or calamansi at the end to brighten the flavor of sautéed vegetables.
Cooking Tips
Add vegetables in stages — hard vegetables (carrots, potatoes) go in first, tender ones (leafy greens, beansprouts) at the very end.
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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