Pro Tips
**Chef's Tips & Troubleshooting:**
- For fried chicken, let the coated pieces rest for 10 minutes before frying so the breading adheres better.
- Season chicken under the skin for roasted preparations to get flavor directly into the meat.
- Use bone-in, skin-on chicken pieces for stews — they stay juicier and add more flavor to the broth.
- Remove chicken from the refrigerator 15 minutes before cooking for more even doneness.
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.
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.
Teriyaki Chicken Lettuce Wrap
Teriyaki Chicken Lettuce Wrap — a Filipino chicken dish with local spices and herbs. A comforting meal passed down through generations.
Instructions
- Prepare the teriyaki chicken using the recipe link above. Chop the teriyaki chicken breasts into cubes. Set aside.
- Warm up the cooking oil in a pan.
- Add the ginger. Saute for 20 seconds.
- Add the chopped chicken teriyaki, carrot, 1/2 teaspoon sesame seeds, and teriyaki sauce. Stir. Cook for 1 to 3 minutes. Remove from the pan and transfer to a plate.Let it cool.
- Scoop the chicken mixture and place on a piece of lettuce. Arrange the lettuce in a serving plate. Top with remaining sesame seeds and chopped scallions.
- Serve as an appetizer.
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Pro Tips & Troubleshooting
- For fried chicken, let the coated pieces rest for 10 minutes before frying so the breading adheres better.
- Season chicken under the skin for roasted preparations to get flavor directly into the meat.
- Use bone-in, skin-on chicken pieces for stews — they stay juicier and add more flavor to the broth.
- Remove chicken from the refrigerator 15 minutes before cooking for more even doneness.
Cooking Tips
Use a meat thermometer to check doneness: 165°F (74°C) at the thickest part of the breast, away from the bone.
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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