Pro Tips
**Chef's Tips & Troubleshooting:**
- Make sure the pan and oil are hot before adding ingredients for the best sear.
- Fry in batches to avoid overcrowding — lowering the temperature makes food greasy.
- Pat the chicken skin dry with paper towels before cooking for maximum crispiness.
- For chicken stew, skim the foam that rises during the first boil for a cleaner broth.
Cooking Tips
Pat the meat completely dry with paper towels before frying — moisture is the enemy of crispiness. Use a thermometer to maintain oil temperature at 350–375°F (175–190°C). If the oil is too cool, the food absorbs grease; too hot and it burns on the outside before cooking through.
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. Crispy dishes are best enjoyed fresh — they lose their crunch when stored. If you must store leftovers, reheat in an air fryer or oven at 375°F (190°C) for 5–7 minutes to restore crispiness. Avoid microwaving crispy dishes — the steam makes the coating soggy. Use a toaster oven or stovetop skillet instead. 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.
Fried Chicken with White Gravy
Fried Chicken with White Gravy — a Filipino chicken dish with local spices and herbs. A comforting meal passed down through generations.
Instructions
- Make the gravy by melting the butter in a saucepan. Once the butter starts to get hot, gradually add 1/4 cup flour while stirring. Pour 1 cup fresh milk in and mix all the ingredients thoroughly. Bring to a boil. Add the chicken stock and stir mixture continuously until texture becomes thick. Add salt and pepper to taste, then set aside.
- Prepare the chicken by rubbing salt all over it (make sure to distribute it evenly on all pieces)
- In a separate container, combine the raw eggs and milk then beat until fully mixed. Set aside for a while.
- In a plastic bag or any container, put-in the flour and ground black pepper and mix both ingredients. Set aside for a while.
- Dip the chicken in the eggs and milk mixture then place in the plastic bag (or container) with flour and ground black pepper. Ensure that the chicken is coated with enough flour mixture.
- Heat the pan and pour the oil. When the oil is hot enough, put-in the chicken and fry both sides until in medium heat until cooked.
- Let the oil drip then transfer the fried chicken in a serving plate. Serve with white gravy.
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Pro Tips & Troubleshooting
- Make sure the pan and oil are hot before adding ingredients for the best sear.
- Fry in batches to avoid overcrowding — lowering the temperature makes food greasy.
- Pat the chicken skin dry with paper towels before cooking for maximum crispiness.
- For chicken stew, skim the foam that rises during the first boil for a cleaner broth.
Cooking Tips
Use a thermometer to maintain oil temperature at 350–375°F (175–190°C). If the oil is too cool, the food absorbs grease; too hot and it burns on the outside before cooking through.
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
Crispy dishes are best enjoyed fresh — they lose their crunch when stored. If you must store leftovers, reheat in an air fryer or oven at 375°F (190°C) for 5–7 minutes to restore crispiness.
Avoid microwaving crispy dishes — the steam makes the coating soggy. Use a toaster oven or stovetop skillet instead.
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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