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 roasted chicken, let it rest for 10 minutes after cooking before carving to retain juices.
- 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.
Mamon
Mamon — a Filipino chicken dish with local spices and herbs. A comforting meal passed down through generations.
Instructions
- Combine cake flour and baking powder then mix well. Set aside.
- Combine egg whites and cream of tartar then beat until the mixture becomes somewhat fluffy.
- Gradually add sugar then continue beating until the texture becomes fluffier. Use high speed for this process; this should take around 4 to 8 minutes.
- Add lemon juice and egg yolks then mix again.
- Put-in vegetable oil then mix for a few seconds then gradually add cake flour-baking powder mixture. Continue mixing until the texture becomes smooth.
- Bring to a simmer the oven to 350 degrees Fahrenheit
- Grease the molds using cooking spray then scoop some of the mixture into the mold. Continue doing this process until all the mixture is used-up.
- Bake for 13 to 16 minutes or until it passes the toothpick test.
- Remove from the oven and let cool.
- 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 roasted chicken, let it rest for 10 minutes after cooking before carving to retain juices.
- 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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