Pro Tips
**Chef's Tips & Troubleshooting:**
- Toss chicken wings in cornstarch before baking for an extra-crispy skin without deep frying.
- Do not overcrowd the pan when frying chicken — this lowers the oil temperature and makes it soggy.
- Cook chicken until the juices run clear when pierced at the thickest part.
- For chicken soup, add the vegetables in the last 10 minutes so they stay firm and bright.
Cooking Tips
For the most tender results, cook low and slow — a gentle simmer (not a vigorous boil) breaks down connective tissue without drying out the meat. Taste and adjust seasoning toward the end of cooking. As liquids reduce, flavors concentrate, so what tastes balanced early may become too salty later.
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.
Easy Chicken Parm
Made with frozen boneless chicken breasts, marinara sauce, parmesan cheese and shredded mozzarella cheese — a hearty Filipino dish that's simple to cook and satisfying to share.
Instructions
- Pound the chicken breast until half thick.
- Whisk the egg and milk together in a bowl. Dip the chicken breasts in the egg mixture and then roll on the bread crumbs. Do this on all 4 breasts.
- Heat oil in a fry pan. Brown the chicken by frying on the oil for 4 to 5 minutes per side in medium heat.
- Preheat oven to 350F.
- Grease a baking dish. Put the fried chicken on the baking dish. Pour marinara sauce over each chicken breast. Put Parmesan and mozzarella cheeses on top. Bake for 20 minutes.
- Remove from the oven. Serve!
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Pro Tips & Troubleshooting
- Toss chicken wings in cornstarch before baking for an extra-crispy skin without deep frying.
- Do not overcrowd the pan when frying chicken — this lowers the oil temperature and makes it soggy.
- Cook chicken until the juices run clear when pierced at the thickest part.
- For chicken soup, add the vegetables in the last 10 minutes so they stay firm and bright.
Cooking Tips
Taste and adjust seasoning toward the end of cooking. As liquids reduce, flavors concentrate, so what tastes balanced early may become too salty later.
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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