Pro Tips
**Chef's Tips & Troubleshooting:**
- For roasted chicken, let it rest for 10 minutes after cooking before carving to retain juices.
- Season chicken under the skin for roasted preparations to get flavor directly into the meat.
- Deglaze the pan with a splash of broth or vinegar after sautéing chicken for a quick pan sauce.
- Marinate chicken for at least 1 hour in the refrigerator to let the flavors soak in.
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.
Chicken Lollipop
Chicken Lollipop — a Filipino chicken dish with local spices and herbs. A comforting meal passed down through generations.
Instructions
- Divide the chicken wing into 3 parts by slicing through the joints. Set aside the wingtip for other possible uses.
- Shape the wing to look like a lollipop. You should have two parts of the chicken wing by now: the one with a single bone and the one with two bones. Start by selecting the part with one bone.
- Separate the meat from the bone by sliding a sharp knife around the tip of the bone where meat is still connected (do not cut through the bone).
- Place the wing vertically on top of a flat surface while holding the part where the knife passed.
- Gently push downward while gripping the bone with your thumb and index finger until the meat slides down.
- Arrange the meat by inverting the inner part until a lollipop shape is formed. Note: Do the same procedure for the part with two bones. However, you need to first detach the smaller bone before commencing.
- Season the chicken lollipops with salt and pepper and let it stand for at least 15 minutes.
- Crack the eggs and transfer to a bowl then whisk.
- Gradually add-in the all-purpose flour while whisking until a batter is formed.
- Dip the chicken lollipop on the batter then to the Panko breadcrumbs.
- Warm up oil in a cooking pot then deep-fry the chicken lollipop under medium heat until the color of the outer part turns medium brown (about 10 to 12 minutes).
- Take off the fried chicken lollipop from the cooking pot and transfer to a dish with paper towel. Let it stand until excess oil is absorbed by the paper towel.
- Serve with your favorite dip.
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Pro Tips & Troubleshooting
- For roasted chicken, let it rest for 10 minutes after cooking before carving to retain juices.
- Season chicken under the skin for roasted preparations to get flavor directly into the meat.
- Deglaze the pan with a splash of broth or vinegar after sautéing chicken for a quick pan sauce.
- Marinate chicken for at least 1 hour in the refrigerator to let the flavors soak in.
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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