Pro Tips
**Chef's Tips & Troubleshooting:**
- Remove chicken from the refrigerator 15 minutes before cooking for more even doneness.
- For chicken stew, skim the foam that rises during the first boil for a cleaner broth.
- For chicken adobo, let the meat rest in the marinade overnight for the best flavor penetration.
- Toss chicken wings in cornstarch before baking for an extra-crispy skin without deep frying.
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.
Ingredient Substitutions
No soy sauce? Use tamari (gluten-free), coconut aminos (paleo-friendly), or a mix of fish sauce and water for a different but delicious umami profile. For a low-sodium version, use light soy sauce or dilute regular soy sauce with a splash of water or broth. 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.
7up/Sprite Chicken Asado
7up/Sprite Chicken Asado — a Filipino chicken dish with local spices and herbs. A comforting meal passed down through generations.
Instructions
- Place chicken on a plate or bowl. Pour soy sauce all over the chicken. Sprinkle crushed peppercorn and then rub all over the chicken.
- Insert onion and lemongrass into the cavity of the chicken. Let it stay for 10 minutes.
- Heat oil in a large cooking pot, and then sauté onion and garlic until the onion becomes soft.
- Add in the marinated chicken. Cook one side in medium heat for 3 minutes. Turn the chicken over and cook the opposite side for 3 minutes.
- Pour the remaining marinade and 1 liter of 7up (or any similar product). Let boil.
- Add star anise. Cover and cook between low to medium heat for 30 minutes.
- Turn the chicken over and continue to boil the opposite side for 12 minutes.
- Take off the chicken from the cooking pot. Slice in half and arrange on a serving plate.
- Continue to cook the sauce in the cooking pot until it reduces to half. Add garlic powder and onion powder. Stir
- Filter the sauce using a kitchen sieve or strainer. Pour all over the chicken.
- Serve.
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Pro Tips & Troubleshooting
- Remove chicken from the refrigerator 15 minutes before cooking for more even doneness.
- For chicken stew, skim the foam that rises during the first boil for a cleaner broth.
- For chicken adobo, let the meat rest in the marinade overnight for the best flavor penetration.
- Toss chicken wings in cornstarch before baking for an extra-crispy skin without deep frying.
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.
Substitutions
For a low-sodium version, use light soy sauce or dilute regular soy sauce with a splash of water or broth.
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
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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