Pro Tips
**Chef's Tips & Troubleshooting:**
- Remove chicken from the refrigerator 15 minutes before cooking for more even doneness.
- Do not overcrowd the pan when frying chicken — this lowers the oil temperature and makes it soggy.
- Pat the chicken skin dry with paper towels before cooking for maximum crispiness.
- 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.
Creamy Mushroom Chicken
Made with chicken, knorr chicken cube, all-purpose cream and carrot — a hearty Filipino dish that's simple to cook and satisfying to share.
Instructions
- Rub salt and ground black pepper all over the chicken pieces. Let it stay for 5 minutes.
- Heat 2 tablespoons oil in a pan. Sauté carrot and long green beans for 2 minutes. Season with salt. Remove from the pan and set aside.
- Add remaining oil in the pan. Once the oil gets hot, pan fry the chicken for 1 to 2 minutes per side. Remove the chicken and place in a clean plate. Set aside.
- Melt the butter in the pan. Sauté the garlic until it starts to turn light brown.
- Add in the onion. Continue cooking until the onion softens.
- Put the chicken back into the pan. Sauté for 2 minutes.
- Pour the water in the pan and let it boil.
- Add the Knorr Chicken cube. Cover the pan and continue cooking for 15 minutes.
- Pour in the all-purpose cream, add the mushroom, and roasted garlic. Cook for 1 minute.
- Add in the carrot and long green beans. Season with salt and ground black pepper as needed.
- Transfer to a serving plate. Serve warm with rice.
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Pro Tips & Troubleshooting
- Remove chicken from the refrigerator 15 minutes before cooking for more even doneness.
- Do not overcrowd the pan when frying chicken — this lowers the oil temperature and makes it soggy.
- Pat the chicken skin dry with paper towels before cooking for maximum crispiness.
- 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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