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.
- Baste chicken with butter or oil halfway through roasting to prevent the breast from drying out.
- 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. Check liquid levels halfway through cooking and add hot water or broth if needed. Long-cooked dishes can dry out or burn if left unattended.
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.
Super Tender Juicy Chicken Nuggets
Homemade chicken nuggets — chunks of chicken breast marinated and breaded, fried until golden and incredibly juicy.
Instructions
- Rub salt all over the chicken.
- Arrange the chicken in resealable bags. Vacuum seal using the water displacement method. (check this post to see how)
- Sous Vide cook for 1 1/2 hours at 140F.
- Slice the cooked chicken breasts into squares.
- Place the each piece in a small oval cookie cutter and mold by pressing it using your thumb.
- Heat oil in a pot.
- Dredge each chicken nugget in flour then dip in beaten egg. Roll over breadcrumbs until coated.
- Heat oil in a cooking pot.
- Once the oil gets hot, quickly deep fry the nuggets in medium heat until the color turns golden brown. This will take around 2 minutes. Note: No need to fry the chicken longer as the inside is already pre-cooked.
- Arrange the tender juicy chicken nuggets in a plate lined with paper towel.
- Serve with your favorite dip.
Kitchen Tools We Recommend
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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.
- Baste chicken with butter or oil halfway through roasting to prevent the breast from drying out.
- 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.
Check liquid levels halfway through cooking and add hot water or broth if needed. Long-cooked dishes can dry out or burn if left unattended.
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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