Pro Tips
**Chef's Tips & Troubleshooting:**
- Brown the chicken skin-side down first over medium-high heat until golden and crisp.
- For chicken stew, skim the foam that rises during the first boil for a cleaner broth.
- Toss chicken wings in cornstarch before baking for an extra-crispy skin without deep frying.
- For fried chicken, let the coated pieces rest for 10 minutes before frying so the breading adheres better.
Cooking Tips
Blanch leafy vegetables in boiling salted water for 30–60 seconds, then plunge into ice water. This locks in their bright color and crisp texture. Add vegetables in stages — hard vegetables (carrots, potatoes) go in first, tender ones (leafy greens, beansprouts) at the very end.
Ingredient 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
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.
Sarciadong Itlog
Sarciadong Itlog — a Filipino chicken dish with local spices and herbs. A comforting meal passed down through generations.
Instructions
- Heat the oil in a pan.
- Saute the onion, garlic, tomato, and bell peppers for 3 to 5 minutes.
- Pour-in the chicken (or vegetable) broth. Let boil.
- Add the fish sauce and ground black pepper. Stir.
- Pour-in the beaten egg. Stir until the egg is distributed. Continue to cook for 3 minutes more.
- Add the chopped scallions and boiled eggs. Cook for 2 minutes,
- Transfer to a serving bowl. Sprinkle chopped parsley on top.
- Serve.
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Pro Tips & Troubleshooting
- Brown the chicken skin-side down first over medium-high heat until golden and crisp.
- For chicken stew, skim the foam that rises during the first boil for a cleaner broth.
- Toss chicken wings in cornstarch before baking for an extra-crispy skin without deep frying.
- For fried chicken, let the coated pieces rest for 10 minutes before frying so the breading adheres better.
Cooking Tips
Add vegetables in stages — hard vegetables (carrots, potatoes) go in first, tender ones (leafy greens, beansprouts) at the very end.
Substitutions
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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