Pro Tips
**Chef's Tips & Troubleshooting:**
- 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.
- Baste chicken with butter or oil halfway through roasting to prevent the breast from drying out.
- For chicken stew, skim the foam that rises during the first boil for a cleaner broth.
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.
Sipo Eggs
Sipo Eggs — a Filipino chicken dish with local spices and herbs. A comforting meal passed down through generations.
Instructions
- Melt the butter in a cooking pan.
- Add the cooking oil.
- Once the mixture becomes hot, saute the shrimp for a minute per side.
- Remove the shrimp and set aside.
- Meanwhile, saute the onion and garlic.
- Put-in the carrot and green peas. Add the ham (this is an optional ingredient).Cook for 3 minutes.
- Pour-in the water (I used water with shrimp juice in the video).Let it boil. Cook for 1 minute.
- Add in the quail eggs and shrimp.Stir.
- Pour-in the cream of mushroom and table cream. Stir once more until the ingredients are well distributed.
- Mix in water chestnuts, salt and pepper.
- Transfer to a serving bowl.
- Serve.
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Pro Tips & Troubleshooting
- 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.
- Baste chicken with butter or oil halfway through roasting to prevent the breast from drying out.
- For chicken stew, skim the foam that rises during the first boil for a cleaner broth.
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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