Cherry & Dennis Helper Habitat
Filipino Chicken Pastel
菲律賓忌廉雜菜燴雞
Recipe overview
Sear chicken thigh, add vegetables by firmness, then finish with evaporated milk for a mild creamy Filipino stew.
01
Ingredients
Main ingredients
- 700 g, cut into 4 cm pieces boneless chicken thigh
- 250 g, cut into 2 cm cubes potato
- 150 g, cut into 1 cm slices carrot
- 150 g, cut into 2 cm pieces red bell pepper
- 150 g, halved button mushrooms
- 150 g, diced onion
- 3 cloves, minced garlic
- 250 ml evaporated milk
Braising sauce
- 2 tbsp cooking oil
- 2 tbsp plain flour
- 300 ml low-sodium chicken stock
- 1 tbsp fish sauce
- 1/2 tsp salt
- 1/4 tsp black pepper
02
Tools
- raw-meat cutting board
- vegetable cutting board
- chef's knife
- large bowl
- measuring spoons and jug
- heavy pot with lid
- wooden spoon
- clean plate
- food thermometer
- kitchen paper
- clean serving bowl
03
Steps
Step 1
Cut the chicken
First use the chef's knife on the raw-meat board to cut boneless chicken thigh 700 g into 4 cm pieces; pat dry with kitchen paper, place in the large bowl, then immediately wash and disinfect the raw-meat board and knife.
Step 2
Cut firm vegetables
Next on the vegetable board cut potato 250 g into 2 cm cubes and carrot 150 g into 1 cm slices; keep them separate.
Step 3
Cut remaining ingredients
In sequence cut red bell pepper 150 g into 2 cm pieces, halve mushrooms 150 g, dice onion 150 g and mince garlic 3 cloves.
Step 4
Sear chicken
Heat cooking oil 1 tbsp in the heavy pot over medium-high for 1 minute; sear chicken 700 g in one layer for 2 minutes per side until golden, then move to a clean plate.
Step 5
Cook onion and garlic
Immediately add remaining cooking oil 1 tbsp, onion 150 g and garlic 3 cloves to the same pot; stir with the wooden spoon over medium heat for 2 minutes until softened.
Step 6
Cook the flour
Add plain flour 2 tbsp and stir continuously with the wooden spoon for 1 minute until it coats the onion with no dry flour.
Step 7
Build the sauce
Add chicken stock 300 ml in 3 batches, stirring smooth each time, then mix in fish sauce 1 tbsp, salt 1/2 tsp and black pepper 1/4 tsp.
Step 8
Braise firm vegetables
Return chicken, then add potato 250 g and carrot 150 g; cover and simmer on low for 12 minutes, stirring every 4 minutes.
Step 9
Add mushrooms
Uncover, add button mushrooms 150 g and fold them through the sauce with the wooden spoon; cover and simmer on low for 5 minutes.
Step 10
Add milk and pepper
Turn to the lowest heat, slowly pour in evaporated milk 250 ml and add red bell pepper 150 g; stir gently and cook uncovered for 5 minutes without a hard boil.
Step 11
Check doneness
Use the food thermometer to confirm the largest chicken piece reaches at least 75°C; potato must pierce easily and sauce coat the spoon, or simmer 2 minutes more.
Step 12
Rest and serve
Turn off the heat and rest chicken, potato, carrot, mushrooms and bell pepper in the heavy pot for 3 minutes, then transfer to a clean white serving bowl.
Common mistakes
- Crowding chicken makes it steam instead of brown.
- Using the raw-chicken board for vegetables risks cross-contamination.
- Adding stock all at once to flour creates lumps.
- Hard boiling after adding evaporated milk can split the sauce.
Tips
Add evaporated milk last over the lowest heat. If sauce is thick, add stock 1 tbsp at a time; if thin, cook uncovered for 2 minutes.
