Pro Tips
**Chef's Tips & Troubleshooting:**
- Season chicken under the skin for roasted preparations to get flavor directly into the meat.
- For fried chicken, let the coated pieces rest for 10 minutes before frying so the breading adheres better.
- Do not overcrowd the pan when frying chicken — this lowers the oil temperature and makes it soggy.
- Cook chicken until the internal temperature reaches 165°F at the thickest part of the breast.
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.
Basil Chicken
Basil Chicken — a Filipino chicken dish with local spices and herbs. A comforting meal passed down through generations.
Instructions
- Heat the cooking oil in a pan.
- Saute the garlic and then add the chili flakes
- Put-in the ground chicken. Cook for 3 minutes.
- Pour-in the fish sauce and then add the brown sugar. Cook I medium heat for 5 to 10 minutes or until the liquid evaporates.
- Add the basil and ground black pepper. Stir and cook for 1 to 2 minutes.
- Transfer to a serving plate. Serve.
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Pro Tips & Troubleshooting
- Season chicken under the skin for roasted preparations to get flavor directly into the meat.
- For fried chicken, let the coated pieces rest for 10 minutes before frying so the breading adheres better.
- Do not overcrowd the pan when frying chicken — this lowers the oil temperature and makes it soggy.
- Cook chicken until the internal temperature reaches 165°F at the thickest part of the breast.
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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