Pro Tips
**Chef's Tips & Troubleshooting:**
- Do not overcrowd the pan when frying chicken — this lowers the oil temperature and makes it soggy.
- Remove chicken from the refrigerator 15 minutes before cooking for more even doneness.
- Marinate chicken for at least 1 hour in the refrigerator to let the flavors soak in.
- Cook chicken until the juices run clear when pierced at the thickest part.
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.
Patotin
Patotin is a Filipino dish prepared with local ingredients and authentic flavors. A delicious taste of Philippine cuisine.
Instructions
- Rub salt all over the duck. Let it stay for 5 minutes.
- Heat cooking oil in a pan. Fry the duck for 3 minutes per side. Remove the duck from the pan. Set aside.
- Using the remaining oil, saute onion and garlic.
- Once the onion softens, pour soy sauce, pineapple juice, and lemon lime soda. Cover the pan and let the liquid boil.
- Add Knorr Chicken Cube, dried bay leaves, and cracked peppercorn. Stir.
- Add the fried duck back into the pan. Boil for 35 minutes per side.
- Add brown sugar and banana ketchup. Stir. Continue cooking until the sauce thickens to your desired consistency.
- Steam the vegetables for 5 minutes.
- Arrange the duck on a serving plate and put the steamed vegetables on the side as garnish. Top with sauce. Serve and enjoy!
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Pro Tips & Troubleshooting
- Do not overcrowd the pan when frying chicken — this lowers the oil temperature and makes it soggy.
- Remove chicken from the refrigerator 15 minutes before cooking for more even doneness.
- Marinate chicken for at least 1 hour in the refrigerator to let the flavors soak in.
- Cook chicken until the juices run clear when pierced at the thickest part.
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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