Pro Tips
**Chef's Tips & Troubleshooting:**
- For roasted chicken, let it rest for 10 minutes after cooking before carving to retain juices.
- For chicken stew, skim the foam that rises during the first boil for a cleaner broth.
- Cook chicken until the internal temperature reaches 165°F at the thickest part of the breast.
- Start cooking chicken thighs and legs before adding breast pieces since dark meat takes longer.
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. Have all your ingredients prepped and measured before you start cooking — quick dishes leave no time for chopping mid-recipe.
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.
French Toast - The Basic
French Toast - The Basic — a Filipino chicken dish with local spices and herbs. A comforting meal passed down through generations.
Instructions
- Warm up the butter in a frying pan.
- Combine milk and eggs. Beat until mixture is well distributed.
- Soak the bread, one slice at a time, in the egg mixture until both sides are covered. Turn if necessary. Leave the bread to soak for 30 seconds to 1 minute until the egg is fully absorbed.
- Fry bread on each side until golden brown. Remove from heat, season and serve.
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Pro Tips & Troubleshooting
- For roasted chicken, let it rest for 10 minutes after cooking before carving to retain juices.
- For chicken stew, skim the foam that rises during the first boil for a cleaner broth.
- Cook chicken until the internal temperature reaches 165°F at the thickest part of the breast.
- Start cooking chicken thighs and legs before adding breast pieces since dark meat takes longer.
Cooking Tips
Use a meat thermometer to check doneness: 165°F (74°C) at the thickest part of the breast, away from the bone.
Have all your ingredients prepped and measured before you start cooking — quick dishes leave no time for chopping mid-recipe.
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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