Pro Tips
**Chef's Tips & Troubleshooting:**
- For chicken soup, add the vegetables in the last 10 minutes so they stay firm and bright.
- Use bone-in, skin-on chicken pieces for stews — they stay juicier and add more flavor to the broth.
- Toss chicken wings in cornstarch before baking for an extra-crispy skin without deep frying.
- Cook chicken until the internal temperature reaches 165°F at the thickest part of the breast.
Cooking Tips
Pat the meat completely dry with paper towels before frying — moisture is the enemy of crispiness. Use a thermometer to maintain oil temperature at 350–375°F (175–190°C). If the oil is too cool, the food absorbs grease; too hot and it burns on the outside before cooking through.
Ingredient Substitutions
Out of cane vinegar? White vinegar, apple cider vinegar, or rice vinegar all work — each brings its own subtle character. Avoid balsamic (too sweet) or distilled white (too harsh). Lemon or calamansi juice can replace vinegar in most marinades and braises. Add a pinch of sugar to balance the acidity. 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. Crispy dishes are best enjoyed fresh — they lose their crunch when stored. If you must store leftovers, reheat in an air fryer or oven at 375°F (190°C) for 5–7 minutes to restore crispiness. Avoid microwaving crispy dishes — the steam makes the coating soggy. Use a toaster oven or stovetop skillet instead. 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.
Lechon Manok Sauce
Lechon Manok Sauce — a Filipino chicken dish with local spices and herbs. A comforting meal passed down through generations.
Instructions
- Bake the chicken liver fin 350F for 15 minutes. Remove from the oven and let cool. Chop into smaller pieces and then set aside.
- Bring to a simmer oil in a cooking pot.
- Sauté the garlic and onion when the oil starts to get hot. Cook for 2 minutes
- Add the baked chicken liver. Cook for another 3 minutes.
- Pour the water in the pot. Let boil.
- Using a hand blender, puree the mixture. You can also pour the mixture in a regular blender and puree until the texture becomes smooth.
- Let the mixture boil. Pour the vinegar in and then let the mixture boil once more.
- Stir and add the brown sugar.
- Incorporate salt and pepper. You may add more if needed. Stir.
- Stir-in the bread crumbs. Continue to cook in medium heat while stirring using a wire whisk until the desired consistency is achieved.
- Fold in the chicken cube (optional). Continue to cook for 3 minutes.
- Transfer to a sauce bowl. Serve with lechon manok.
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Pro Tips & Troubleshooting
- For chicken soup, add the vegetables in the last 10 minutes so they stay firm and bright.
- Use bone-in, skin-on chicken pieces for stews — they stay juicier and add more flavor to the broth.
- Toss chicken wings in cornstarch before baking for an extra-crispy skin without deep frying.
- Cook chicken until the internal temperature reaches 165°F at the thickest part of the breast.
Cooking Tips
Use a thermometer to maintain oil temperature at 350–375°F (175–190°C). If the oil is too cool, the food absorbs grease; too hot and it burns on the outside before cooking through.
Substitutions
Lemon or calamansi juice can replace vinegar in most marinades and braises. Add a pinch of sugar to balance the acidity.
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
Crispy dishes are best enjoyed fresh — they lose their crunch when stored. If you must store leftovers, reheat in an air fryer or oven at 375°F (190°C) for 5–7 minutes to restore crispiness.
Avoid microwaving crispy dishes — the steam makes the coating soggy. Use a toaster oven or stovetop skillet instead.
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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