Sinampalukang Manok sa Sabaw
(Chicken in Tamarind Soup)
If you have a Tamarind tree from the backyard, then you are so lucky. This recipe will taste so much better with fresh hand-picked ingredients, like young tamarind shoots or leaves and freshly squeezed tamarind juice. This soup is so good for cold weather or for rainy days too. Happy cooking and enjoy your sour soup!
Sinampalukang Manok sa Sabaw (Chicken in Tamarind Soup)
1 whole chicken, cut into serving size
2 cloves garlic, chopped
1 medium-size Onion, sliced
1 tablespoon vegetable oil
1 tablespoon ginger, julienned
2 tablespoons patis (fish sauce)
1 pack sinigang sa sampaloc mix or ½ cup fresh tamarind paste
4 cups water
1 cup sliced string beans
1 cup sili (chili) leaves
2 eggplants, sliced
2 pcs Siling haba
In a pan, heat oil and sautè garlic over medium heat until light brown. Add in sliced onion and ginger strips. Fry the chicken and season with a tablespoon of fish sauce until the chicken turns light brown.
Add the sinigang mix (or tamarind paste) and let its flavors sink into the chicken for a few seconds. Pour in water and bring to a boil. Let it simmer for 15 to 20 minutes depending on the size of the chicken. Add the rest of the fish paste. You can season the broth to your liking by adding more fish sauce or salt.
Add in the other ingredients; string beans and followed by eggplants and let it cook for about a minute. You may now add the labuyo (cayenne) and leaves. Let it simmer for a minute and turn off heat. Serve it hot with lots of rice.
Enjoy and happy cooking!
You may also try our roasted Sinampalukang manok:
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