Pro Tips
**Chef's Tips & Troubleshooting:**
- For chicken soup, add the vegetables in the last 10 minutes so they stay firm and bright.
- Cook chicken until the juices run clear when pierced at the thickest part.
- Do not overcrowd the pan when frying chicken — this lowers the oil temperature and makes it soggy.
- For chicken adobo, let the meat rest in the marinade overnight for the best flavor penetration.
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
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.
Oriental Lemon Chicken
Oriental Lemon Chicken — a Filipino chicken dish with local spices and herbs. A comforting meal passed down through generations.
Instructions
- Combine chicken slices and soy sauce. Mix well and marinate for at least 15 minutes.
- Heat oil. Meanwhile, dredge the chicken strips in 4 1/2 tablespoons of cornstarch.
- Put in the coated chicken and fry until color turns light brown. Do not overcook.
- Remove the chicken from the pan, place in a plate, and set aside.
- Drain excess oil until about 1 tablespoon is left. Saute garlic and put-in the celery leaves.
- Pour-in chicken broth and sherry. Add sugar, salt, lemon rind, lemon juice, salt, and pepper. Stir and let boil.
- Pour-in the cornstarch diluted in water. Stir until the sauce thickens.
- Put-in the fried chicken slices. Stir and cook for another minute.
- Transfer to a serving plate. Serve.
Kitchen Tools We Recommend
Cook Oriental Lemon Chicken the easy way with the right tools. Shop our favorite kitchen essentials on Amazon — from reliable pots and pans to measuring tools that make Filipino cooking simpler.
🔥 Trending on Amazon right now — these products are selling fast. Check out what's climbing the charts.
As an Amazon Associate, I earn from qualifying purchases.
Pro Tips & Troubleshooting
- For chicken soup, add the vegetables in the last 10 minutes so they stay firm and bright.
- Cook chicken until the juices run clear when pierced at the thickest part.
- Do not overcrowd the pan when frying chicken — this lowers the oil temperature and makes it soggy.
- For chicken adobo, let the meat rest in the marinade overnight for the best flavor penetration.
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
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.
Comments (0)
Leave a comment