Pro Tips
**Chef's Tips & Troubleshooting:**
- For chicken adobo, let the meat rest in the marinade overnight for the best flavor penetration.
- Pat the chicken skin dry with paper towels before cooking for maximum crispiness.
- Baste chicken with butter or oil halfway through roasting to prevent the breast from drying out.
- Start cooking chicken thighs and legs before adding breast pieces since dark meat takes longer.
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.
Eggs Benedict
Eggs Benedict — a Filipino chicken dish with local spices and herbs. A comforting meal passed down through generations.
Instructions
- To learn how to make eggs Benedicts, you must know how to make a good Hollandaise sauce first. Pour an inch of water into the bottom of a double boiler and place it over medium-low heat to simmer.
- Mix the egg yolks with lemon juice in a bowl first and then transfer it into the top part of the double boiler. Keep whisking vigorously as you add butter. Allow the butter to melt, sprinkle salt and pepper and remove from heat. Set the sauce aside for later.
- Set the oven to broiler and place the muffin inside in the heat until toasted. Remove them and set aside. In the meantime, heat a pan on medium-high heat and add bacon slices. If they stick to the pan, you should try adding a little olive oil and frying it until crispy. When done, layer the toasted muffins with bacon.
- To poach the eggs, fill half a pan with water. Let the water simmer over medium-low heat, making sure it doesn’t boil. Crack one egg into a bowl keeping the yolk intact. Gently slide it into the simmering water and do the same with the other eggs. When the egg white is set but the yolk is still water, remove from water with a slotted spoon and place them on top of the bacon.
- Drizzle the Hollandaise sauce over the egg muffin and serve. This is the simplest method to learn how to make eggs Benedict. With experience and time, you can make your own Hollandaise sauce recipe and experiment with other seasonings. Serve and enjoy.
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Pro Tips & Troubleshooting
- For chicken adobo, let the meat rest in the marinade overnight for the best flavor penetration.
- Pat the chicken skin dry with paper towels before cooking for maximum crispiness.
- Baste chicken with butter or oil halfway through roasting to prevent the breast from drying out.
- Start cooking chicken thighs and legs before adding breast pieces since dark meat takes longer.
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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