Pro Tips
**Chef's Tips & Troubleshooting:**
- Skim the scum that rises to the surface during the first boil for a clear, clean broth.
- Add salt or fish sauce only at the end of cooking so the broth does not become too salty as it reduces.
- Simmer soup gently rather than boiling vigorously to keep the broth clear.
- For chicken adobo, let the meat rest in the marinade overnight for the best flavor penetration.
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.
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.
Golden Chicken Rice Balls with Crab and Corn Soup
Made with ground chicken, knorr chicken cube, cooked sushi rice and small yellow onion — a hearty Filipino dish that's simple to cook and satisfying to share.
Instructions
- Heat 3 tablespoons cooking oil in a pan.
- Once the oil starts to get hot, saute onion until soft.
- Add ground chicken. Cook until light brown.
- Add Knorr Chicken Cube. Stir and continue to cook for 3 minutes. Place in a large bowl. Let it cool down.
- Combine sushi rice and ground chicken. Mix well. Note: add more sushi rice until the mixture becomes sticky.
- Using a regular sized ice cream scoop, pick-up some rice and chicken mixture. Create a space in the middle by pressing with your thumb. Insert some shredded Mozzarella cheese and seal by compressing the mixture using your fingers.
- Dredge the chicken rice balls in all-purpose flour and place in a clean plate.
- Heat 2 to 3 cups of cooking oil in a small and deep cooking pot or sauce pan.
- Meanwhile, beat 2 eggs. Dip each chicken rice ball in it and then roll over the Panko bread crumbs.
- Deep fry in medium heat until the chicken rice balls turn golden brown. Remove from the pot and put in a plate lined with paper towel.
- Prepare the crab and corn soup by pouring water into a cooking pot. Add the crab and corn soup mixture. Stir until well blended.
- Turn the stove on and start to heat the pot. Stir while heating to prevent lumps from forming.
- Once the soup starts to get thick, crack a piece of egg and add it into the soup. Quickly stir until the egg blends with the soup. Continue to cook for 1 minute.
- Transfer to a serving bowl. Serve with Golden Chicken Rice Balls.
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Pro Tips & Troubleshooting
- Skim the scum that rises to the surface during the first boil for a clear, clean broth.
- Add salt or fish sauce only at the end of cooking so the broth does not become too salty as it reduces.
- Simmer soup gently rather than boiling vigorously to keep the broth clear.
- For chicken adobo, let the meat rest in the marinade overnight for the best flavor penetration.
Cooking Tips
Use a meat thermometer to check doneness: 165°F (74°C) at the thickest part of the breast, away from the bone.
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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