Pro Tips
**Chef's Tips & Troubleshooting:**
- Use bone-in, skin-on chicken pieces for stews — they stay juicier and add more flavor to the broth.
- For chicken soup, add the vegetables in the last 10 minutes so they stay firm and bright.
- Cook chicken until the internal temperature reaches 165°F at the thickest part of the breast.
- Use a wire rack when baking chicken wings so heat circulates evenly and the skin crisps on all sides.
Cooking Tips
Pat the meat completely dry with paper towels before frying — moisture is the enemy of crispiness. Use a thermometer to maintain oil temperature at 350–375°F (175–190°C). If the oil is too cool, the food absorbs grease; too hot and it burns on the outside before cooking through.
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.
Chicken with Oyster Sauce Stir Fry
Chicken with Oyster Sauce Stir Fry — a Filipino chicken dish with local spices and herbs. A comforting meal passed down through generations.
Instructions
- Combine oyster sauce, sherry cooking wine, ground black pepper, and salt in a bowl. Mix well.
- Mix in the thinly sliced chicken. Marinate for 10 minutes.
- Heat 1 tablespoon cooking oil in a pan
- Once the oil becomes hot, stir-fry the bell peppers for 1 minute. Remove from the pan and set aside.
- Pour the remaining cooking oil on the same pan. Once the oil gets how, put the marinated chicken in the pan including the remaining marinade. Stir fry for 5 minutes or until the chicken turns light to medium brown.
- Add the cooked bell peppers. Continue to stir-fry for a few seconds.
- Combine the chicken stock and cornstarch. Mix well and then pour into the pan. Stir-fry until the texture of the sauce thickens.
- Transfer to a serving plate.
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Pro Tips & Troubleshooting
- Use bone-in, skin-on chicken pieces for stews — they stay juicier and add more flavor to the broth.
- For chicken soup, add the vegetables in the last 10 minutes so they stay firm and bright.
- Cook chicken until the internal temperature reaches 165°F at the thickest part of the breast.
- Use a wire rack when baking chicken wings so heat circulates evenly and the skin crisps on all sides.
Cooking Tips
Use a thermometer to maintain oil temperature at 350–375°F (175–190°C). If the oil is too cool, the food absorbs grease; too hot and it burns on the outside before cooking through.
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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