Pro Tips
**Chef's Tips & Troubleshooting:**
- Deglaze the pan with a splash of broth or vinegar after sautéing chicken for a quick pan sauce.
- Marinate chicken for at least 1 hour in the refrigerator to let the flavors soak in.
- Remove chicken from the refrigerator 15 minutes before cooking for more even doneness.
- For chicken adobo, let the meat rest in the marinade overnight for the best flavor penetration.
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. Have all your ingredients prepped and measured before you start cooking — quick dishes leave no time for chopping mid-recipe.
Ingredient 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
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.
Deviled Egg
Deviled Egg — a Filipino chicken dish with local spices and herbs. A comforting meal passed down through generations.
Instructions
- Slice the eggs in half lengthwise. Remove the egg yolk and put it in a bowl.
- Mash the egg yolks using a fork.
- Incorporate the mayonnaise and Dijon mustard. Mix well.
- Arrange the egg whites in a plate. Scoop equal amounts of the mixture into the center of each sliced eggs. Sprinkle some paprika on top.
- Garnish with chopped dill.
- Serve.
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Pro Tips & Troubleshooting
- Deglaze the pan with a splash of broth or vinegar after sautéing chicken for a quick pan sauce.
- Marinate chicken for at least 1 hour in the refrigerator to let the flavors soak in.
- Remove chicken from the refrigerator 15 minutes before cooking for more even doneness.
- For chicken adobo, let the meat rest in the marinade overnight for the best flavor penetration.
Cooking Tips
Add vegetables in stages — hard vegetables (carrots, potatoes) go in first, tender ones (leafy greens, beansprouts) at the very end.
Have all your ingredients prepped and measured before you start cooking — quick dishes leave no time for chopping mid-recipe.
Substitutions
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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