Pro Tips
**Chef's Tips & Troubleshooting:**
- Skim the scum that rises to the surface during the first boil for a clear, clean broth.
- Add salt or fish sauce only at the end of cooking so the broth does not become too salty as it reduces.
- Simmer soup gently rather than boiling vigorously to keep the broth clear.
- For roasted chicken, let it rest for 10 minutes after cooking before carving to retain juices.
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.
Potato and Leek Soup
Potato and Leek Soup — a Filipino chicken dish with local spices and herbs. A comforting meal passed down through generations.
Instructions
- Heat a cooking pot or saucepan and put-in the butter. Allow the butter to melt.
- Fold in the potatoes, onions, and white onion leeks. Let the vegetable cook under medium heat for at least 8 minutes (stir once in a while for the vegetables to be uniformly cooked).
- Add in salt and pepper.
- Pour-in the chicken stock and let boil. Simmer for 5 to 7 minutes.
- Turn-off the heat and allow the mixture to cool. Put the mixture in a blender then hit the liquefy button to make the mixture smooth.
- Put the mixture back in the heated cooking pot then add the milk and whipping cream and stir. Cook while stirring for a couple of minutes more.
- Move to to a soup bowl and garnish with minced leeks on top.
- Serve.
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Pro Tips & Troubleshooting
- Skim the scum that rises to the surface during the first boil for a clear, clean broth.
- Add salt or fish sauce only at the end of cooking so the broth does not become too salty as it reduces.
- Simmer soup gently rather than boiling vigorously to keep the broth clear.
- For roasted chicken, let it rest for 10 minutes after cooking before carving to retain juices.
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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