Pro Tips
**Chef's Tips & Troubleshooting:**
- Cook chicken until the juices run clear when pierced at the thickest part.
- Brown the chicken skin-side down first over medium-high heat until golden and crisp.
- For chicken adobo, let the meat rest in the marinade overnight for the best flavor penetration.
- Remove chicken from the refrigerator 15 minutes before cooking for more even doneness.
Cooking Tips
Blanch leafy vegetables in boiling salted water for 30–60 seconds, then plunge into ice water. This locks in their bright color and crisp texture. Add vegetables in stages — hard vegetables (carrots, potatoes) go in first, tender ones (leafy greens, beansprouts) at the very end. Have all your ingredients prepped and measured before you start cooking — quick dishes leave no time for chopping mid-recipe.
Ingredient 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
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.
Making the Perfect Poached Eggs in a Pan
Making the Perfect Poached Eggs in a Pan — a Filipino chicken dish with local spices and herbs. A comforting meal passed down through generations.
Instructions
- Pour in 1-2 cups of water in a pan. Heat the water over medium-low heat. Gently crack an egg into a bowl or container, making sure the egg is intact.
- When water comes to a low boil, carefully slide the egg into the pan. If the egg has been in the fridge, cook for 3 minutes. If egg was kept at room temperature, poach for 2 ½ minutes.
- When eggs are done, use a slotted spoon to remove them from the water. Season poached eggs and serve.
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Pro Tips & Troubleshooting
- Cook chicken until the juices run clear when pierced at the thickest part.
- Brown the chicken skin-side down first over medium-high heat until golden and crisp.
- For chicken adobo, let the meat rest in the marinade overnight for the best flavor penetration.
- Remove chicken from the refrigerator 15 minutes before cooking for more even doneness.
Cooking Tips
Add vegetables in stages — hard vegetables (carrots, potatoes) go in first, tender ones (leafy greens, beansprouts) at the very end.
Have all your ingredients prepped and measured before you start cooking — quick dishes leave no time for chopping mid-recipe.
Substitutions
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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