Pro Tips
**Chef's Tips & Troubleshooting:**
- For chicken soup, add the vegetables in the last 10 minutes so they stay firm and bright.
- Toss chicken wings in cornstarch before baking for an extra-crispy skin without deep frying.
- Baste chicken with butter or oil halfway through roasting to prevent the breast from drying out.
- 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.
Pinatisang Manok
Pinatisang Manok — a Filipino chicken dish with local spices and herbs. A comforting meal passed down through generations.
Instructions
- Heat a cooking pot then and add the bacon fat.
- Sauté the ginger for 1 to 2 minutes.
- Add the chicken and cook until outer part turns brown.
- Pour-in the fish sauce and cook in low heat for 5 minutes.
- Pour the chicken broth and increase the heat to medium then let boil. Simmer for 30 minutes or until the chicken is tender and at least half of the liquid evaporates.
- Add the spinach and cook for a few seconds.
- Turn of heat and cover for at least 2 minutes to further cook the spinach.
- Transfer to a serving bowl and serve.
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Pro Tips & Troubleshooting
- For chicken soup, add the vegetables in the last 10 minutes so they stay firm and bright.
- Toss chicken wings in cornstarch before baking for an extra-crispy skin without deep frying.
- Baste chicken with butter or oil halfway through roasting to prevent the breast from drying out.
- 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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