Pro Tips
**Chef's Tips & Troubleshooting:**
- Baste chicken with butter or oil halfway through roasting to prevent the breast from drying out.
- For chicken stew, skim the foam that rises during the first boil for a cleaner broth.
- For chicken adobo, let the meat rest in the marinade overnight for the best flavor penetration.
- Use a wire rack when baking chicken wings so heat circulates evenly and the skin crisps on all sides.
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. Have all your ingredients prepped and measured before you start cooking — quick dishes leave no time for chopping mid-recipe.
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.
Onion Rings
Onion Rings — a Filipino chicken dish with local spices and herbs. A comforting meal passed down through generations.
Instructions
- Cooking procedure:
- Break up the onion slices into rings. Set aside.
- Combine flour, baking powder, and salt, in a small bowl and mix well.
- Dredge the onions on the flour mixture and set aside.
- Meanwhile, make the batter by adding the egg and milk on the flour mixture and whisk.
- Dip the onions on the batter and allow the extra batter to drip.
- Place the breadcrumbs in a plastic bag or container and put-in the onions rings.
- Heat a cooking pot and pour-in cooking oil.
- When the oil is hot, deep-fry the onion until the color turns golden brown (usually 2 minutes or so).
- Remove the onion rings from the cooking pot and place in a plate lined with paper towels, to absorb the excess oil.
- Move to to a serving plate and serve.
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Pro Tips & Troubleshooting
- Baste chicken with butter or oil halfway through roasting to prevent the breast from drying out.
- For chicken stew, skim the foam that rises during the first boil for a cleaner broth.
- For chicken adobo, let the meat rest in the marinade overnight for the best flavor penetration.
- Use a wire rack when baking chicken wings so heat circulates evenly and the skin crisps on all sides.
Cooking Tips
Use a meat thermometer to check doneness: 165°F (74°C) at the thickest part of the breast, away from the bone.
Have all your ingredients prepped and measured before you start cooking — quick dishes leave no time for chopping mid-recipe.
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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