Pro Tips
**Chef's Tips & Troubleshooting:**
- Do not overcook the noodles — they will continue to soften when stir-fried in the pan.
- Cook vegetables briefly over high heat so they stay crisp-tender in the pancit.
- Do not overcrowd the pan when frying chicken — this lowers the oil temperature and makes it soggy.
- Cook chicken until the juices run clear when pierced at the thickest part.
Cooking Tips
For the most tender results, cook low and slow — a gentle simmer (not a vigorous boil) breaks down connective tissue without drying out the meat. Taste and adjust seasoning toward the end of cooking. As liquids reduce, flavors concentrate, so what tastes balanced early may become too salty later.
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.
Sotanghon Guisado
Sotanghon Guisado — a Filipino chicken dish with local spices and herbs. A comforting meal passed down through generations.
Instructions
- Pour water in the cooking pot and apply heat.
- When the water starts boiling, add celery, 3/4 cup diced onions, whole peppercorns, and chicken
- Simmer for 40 to 60 minutes then turn off the heat and let cool.
- Take off the meat from the chicken using your hands. Discard the bones and skin. Set aside.
- Filter the liquid using a strainer and set aside. This will be the chicken broth.
- Soak the noodles in water until it becomes soft.
- Heat a clean wok or cooking pot and pour-in cooking oil.
- When the oil is hot enough, sauté garlic and the remaining 3/4 cup diced onions.
- Add-in chicken and cook for 2 minutes.
- Pour-in annatto water and chicken broth then bring to a boil.
- Stir-in the carrots and half of the chopped onion leeks. Cook for 3 minutes.
- Add the noodles and fish sauce then cook for another 2 minutes.
- Transfer to a serving plate and top with remaining onion leeks and place lemon or calamansi slices on the side.
- Serve hot.
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Pro Tips & Troubleshooting
- Do not overcook the noodles — they will continue to soften when stir-fried in the pan.
- Cook vegetables briefly over high heat so they stay crisp-tender in the pancit.
- Do not overcrowd the pan when frying chicken — this lowers the oil temperature and makes it soggy.
- Cook chicken until the juices run clear when pierced at the thickest part.
Cooking Tips
Taste and adjust seasoning toward the end of cooking. As liquids reduce, flavors concentrate, so what tastes balanced early may become too salty later.
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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