Pro Tips
**Chef's Tips & Troubleshooting:**
- Pat the chicken skin dry with paper towels before cooking for maximum crispiness.
- Start cooking chicken thighs and legs before adding breast pieces since dark meat takes longer.
- Remove chicken from the refrigerator 15 minutes before cooking for more even doneness.
- Season chicken under the skin for roasted preparations to get flavor directly into the meat.
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.
Lo Mein
This homemade lo mein is a quick stir fry of egg noodles, crisp vegetables, and a savory sauce made with soy sauce, oyster sauce, and chicken stock. Everything comes together in a wok in under 20 minutes.
Instructions
- Heat the cooking oil in a wok over medium heat.
- Sauté the onion until it softens. Add the bell pepper, mushrooms, snow peas, and carrots. Stir fry for about 2 minutes, just until the vegetables are slightly tender but still crisp.
- Add the cooked egg noodles. Toss well and cook for 3 minutes.
- Add in the soy sauce, chicken stock, and oyster sauce. Toss everything together and continue cooking for 3 to 5 minutes, allowing the noodles to absorb the sauce.
- Fold in the spinach, then season with salt and pepper. Toss again and cook for 1 to 3 minutes, just until the spinach wilts.
- Transfer to a serving plate and serve hot.
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Pro Tips & Troubleshooting
- Pat the chicken skin dry with paper towels before cooking for maximum crispiness.
- Start cooking chicken thighs and legs before adding breast pieces since dark meat takes longer.
- Remove chicken from the refrigerator 15 minutes before cooking for more even doneness.
- Season chicken under the skin for roasted preparations to get flavor directly into the meat.
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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