Pro Tips
**Chef's Tips & Troubleshooting:**
- Do not overcrowd the pan when frying chicken — this lowers the oil temperature and makes it soggy.
- Use bone-in, skin-on chicken pieces for stews — they stay juicier and add more flavor to the broth.
- Season chicken under the skin for roasted preparations to get flavor directly into the meat.
- For chicken soup, add the vegetables in the last 10 minutes so they stay firm and bright.
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.
Egg Foo Young
Egg Foo Young — a Filipino chicken dish with local spices and herbs. A comforting meal passed down through generations.
Instructions
- Make the sauce. Heat a saucepan and pour-in the chicken broth then let boil. Add the soy sauce and oyster sauce then stir. Pour-in the cornstarch diluted in water then cook until the texture becomes thick. Turn-off heat and transfer to a bowl. Set aside.
- Spray or pour a little cooking oil in a frying pan and turn on heat.
- When the oil is hot enough, sauté the ground pork for 5 minutes
- Add the minced shrimps and sauté for 2 minutes more.
- Turn of the heat and transfer the ground pork and minced shrimps in a bowl. Let cool.
- In a large mixing bowl, beat the eggs then add the cooking rice wine, salt, ground black pepper, onion, leeks, mushrooms, mung bean sprouts, red bell pepper, cooked ground pork, and cooked minced shrimps. Mix thoroughly.
- Heat a cooking pot then pour-in the cooking oil.
- When the oil is hot enough, pour about 1/2 to 3/4 cups of the mixture using a ladle. Cook each side for about 3 to 4 minutes or until the color turns brown. Flip to cook the other side.
- Transfer to to a serving plate then top with the sauce and some chopped leeks.
- Serve.
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Pro Tips & Troubleshooting
- Do not overcrowd the pan when frying chicken — this lowers the oil temperature and makes it soggy.
- Use bone-in, skin-on chicken pieces for stews — they stay juicier and add more flavor to the broth.
- Season chicken under the skin for roasted preparations to get flavor directly into the meat.
- For chicken soup, add the vegetables in the last 10 minutes so they stay firm and bright.
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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