Pro Tips
**Chef's Tips & Troubleshooting:**
- Let the oven fully preheat before putting the dish in for consistent cooking.
- Use a meat thermometer to check doneness rather than relying on cooking time alone.
- Do not overcrowd the pan when frying chicken — this lowers the oil temperature and makes it soggy.
- Use a wire rack when baking chicken wings so heat circulates evenly and the skin crisps on all sides.
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.
Star Anise and Cider Brined Roast Turkey
Star anise and cider brined roast turkey — a holiday bird soaked in apple cider brine with star anise, then roasted until golden. Juicy, aromatic, and unforgettable.
Instructions
- Combine 3 quarts of apple cider, star anise, anisette liquor, and salt in a large stock pot. Bring to a boil. Make sure that the whole turkey can fit in the stock pot.
- Stir until the salt dissolves and then turn the heat off. Let the temperature drop to room temp.
- Pour-in the ice water. Stir. Place the turkey in the stock pot and then brine for 12 to 22 hours. Note: Place the stock-put inside the fridge while brining.
- Remove the turkey from the stock pot and then wash with cold running water. Pat dry with paper towels
- Preheat oven to 350 degrees Fahrenheit.
- Place the fresh sage and thyme inside the cavity. Combine the butter and dry sage and then brush all over the turkey.
- Place inside the oven and then bake for 2 hours and 45 minutes or until the internal temperature reaches 160 degrees Fahrenheit.
- Meanwhile, reduce 2 cups of apple cider to about less than a cup. Do this by placing it in a sauce pan and simmer until the sauce reduces. Add the brown sugar and then stir. Set aside.
- When the roasting time reaches 2 hours and 10 minutes, remove the turkey from the oven and then brush with apple cider and brown sugar glaze. Put the turkey back in the oven and then roast for 12 minutes. Do the glazing again 2 more times after every 12 minutes.
- Remove the roast turkey from the oven and then let it rest for 25 minutes.
- Serve with cranberry sauce and turkey gravy.
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Pro Tips & Troubleshooting
- Let the oven fully preheat before putting the dish in for consistent cooking.
- Use a meat thermometer to check doneness rather than relying on cooking time alone.
- Do not overcrowd the pan when frying chicken — this lowers the oil temperature and makes it soggy.
- Use a wire rack when baking chicken wings so heat circulates evenly and the skin crisps on all sides.
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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