Pro Tips
**Chef's Tips & Troubleshooting:**
- For chicken stew, skim the foam that rises during the first boil for a cleaner broth.
- Start cooking chicken thighs and legs before adding breast pieces since dark meat takes longer.
- Brown the chicken skin-side down first over medium-high heat until golden and crisp.
- Use a wire rack when baking chicken wings so heat circulates evenly and the skin crisps on all sides.
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.
Food for the Gods
Food for the Gods — a Filipino chicken dish with local spices and herbs. A comforting meal passed down through generations.
Instructions
- In a mixing bowl, combine the flour, baking soda, baking powder, and salt then mix well.
- Cream the butter in a separate mixing bowl and add the sugar (white and brown) while continously mixing until texture becomes fluffy.
- Beat-in the eggs on the mixing bowl with butter and sugar then continue mixing until everything is well distributed.
- Gradually add the flour-baking soda-baking powder-salt mixture while continously mixing (don't forget to scrape the sides with a silicon spatula).
- Put-in the dates and walnuts then mix until well distributed.
- Preheat oven to 350 degrees Fahrenheit
- Grease the baking pan and pour-in the batter.
- Bake for 10 minutes then pull down the temperature to 300 and continue baking for 35 minutes or until done (you may use the toothpick technique)
- Remove from the oven and allow to cool down
- Slice and wrap individually if desired.
- Serve.
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Pro Tips & Troubleshooting
- For chicken stew, skim the foam that rises during the first boil for a cleaner broth.
- Start cooking chicken thighs and legs before adding breast pieces since dark meat takes longer.
- Brown the chicken skin-side down first over medium-high heat until golden and crisp.
- Use a wire rack when baking chicken wings so heat circulates evenly and the skin crisps on all sides.
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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