Pro Tips
**Chef's Tips & Troubleshooting:**
- Make sure the pan and oil are hot before adding ingredients for the best sear.
- Fry in batches to avoid overcrowding — lowering the temperature makes food greasy.
- Season chicken under the skin for roasted preparations to get flavor directly into the meat.
- For crispy chicken, avoid flipping too often — let each side cook undisturbed to develop a crust.
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.
Longevity Noodles with Chicken and Mushroom
Thick fresh noodles cooked with chicken broth and stir-fried with sliced chicken breast and Shiitake mushroom. This delicious noodle dish will bring smiles on your taste buds.
Instructions
- Boil water in a wok. Put the chicken. Boil for 8 minutes.
- Add Knorr Chicken Cube in boiling water. Stir. Continue to boil chicken for 7 to 10 minutes more. Remove the chicken and let it cool down. Slice into thin pieces. Set aside.
- Add fresh noodles in the boiling broth that was used to tenderize the chicken. Cook in medium heat for 8 minutes or until broth is consumed. Arrange noodle in a colander and quickly wash with cold water to prevent it from sticking with each other. Set aside.
- Heat oil in a wok. Stir-fry the boiled chicken breast for 1 minute once the oil gets hot.
- Add scallions and mushroom. Continue to stir-fry for 3 minutes.
- Pour cooking wine into the wok. Cook for 2 minutes while stirring.
- Add Chinese chives and carrots. Stir-fry for 2 minutes more.
- Add the oyster sauce and ½ cup water. Stir.
- Put the fresh noodles back into the wok. Toss.
- Season with ground black pepper. Toss until all ingredients are well distributed.
- Transfer to a serving plate. Serve.
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Pro Tips & Troubleshooting
- Make sure the pan and oil are hot before adding ingredients for the best sear.
- Fry in batches to avoid overcrowding — lowering the temperature makes food greasy.
- Season chicken under the skin for roasted preparations to get flavor directly into the meat.
- For crispy chicken, avoid flipping too often — let each side cook undisturbed to develop a crust.
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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