Pro Tips
**Chef's Tips & Troubleshooting:**
- If a recipe calls for fresh produce, it matters — canned or frozen substitutes change the texture and brightness of the dish.
- Sauté aromatics (garlic, onion) until fragrant before adding liquids — it builds a deeper flavor base.
- Filipino dishes are built on balance — taste your sauce before serving and add a pinch of sugar or a splash of vinegar if something feels off.
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.
Green Bean Chicken
Forget take-out! Green Bean Chicken is easy to make at home using a velveting technique that makes meat moist and super tender. Delicious with steamed rice!
Instructions
- Mix ingredients for velveting: egg white, Chinese cooking wine, 1 tablespoon of the oil. cornstarch and salt. Whisk together until well-blended and frothy. Add chicken and marinate in the refrigerator for about 30 minutes. Drain chicken well.
- In a pot combine about 2-inches deep of water and 1 tablespoon of oil. Bring it to a boil. Reduce heat to medium low and immediately add chicken, stirring to disperse. Bring water back to a gentle simmer and once it's barely bubbling, Keep cooking chicken for about 1 minute, stirring occasionally. Use a slotted spoon, remove chicken from pot and Drain it well. Keep warm.
- Mix stir-fry sauce: oyster sauce, chicken broth, soy sauce, brown sugar, sesame oil, cornstarch and pepper. Whisk until well-blended and cornstarch is dispersed.
- In a wok or wide pan on high heat, heat the 2 tablespoons of oil. Add garlic and ginger and cook, stirring them around, for about 30 seconds or until aromatic.
- Add green beans and cook, stirring them around, until wrinkled.
- Add stir-fry sauce mixture and cook, stirring quickly, for about 1 minute or until thickened.
- Mix in chicken and cook, stirring them around, for about 2 to 3 minutes or until chicken is heated through. Serve while hot.
- To add heat, Mix in ¼ teaspoon dried red pepper flakes to sauce.
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Pro Tips & Troubleshooting
- If a recipe calls for fresh produce, it matters — canned or frozen substitutes change the texture and brightness of the dish.
- Sauté aromatics (garlic, onion) until fragrant before adding liquids — it builds a deeper flavor base.
- Filipino dishes are built on balance — taste your sauce before serving and add a pinch of sugar or a splash of vinegar if something feels off.
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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