When it comes to classic recipes, the motto “if it ain’t broke, don’t fix it” couldn’t be more applicable. Indeed, for these timeless dishes, staying faithful to original recipes really brings out the best possible flavors. One of the most appealing aspects of comfort food is its unchanging quality; just one bite brings out all…
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When it comes to classic recipes, the motto “if it ain’t broke, don’t fix it” couldn’t be more applicable. Indeed, for these timeless dishes, staying faithful to original recipes really brings out the best possible flavors. One of the most appealing aspects of comfort food is its unchanging quality; just one bite brings out all the flavors of home that make it just so heartening and uplifting. Sinigang is one of these dishes that perfectly encapsulates Filipino comfort—and this chicknigang recipe brings it to a whole other level!
Whether you love or hate sinigang, knowing of it and having had it at least once in your life is an important aspect of your Filipino card. Many tout sinigang as being the national dish of the Philippines, with adobo being a fierce competitor. There are several variations to this classic and comforting soup, utilizing different proteins and main ingredients. Of course, Chicknigang is pretty self-explanatory—this rendition utilizes tender chicken you won’t be able to get enough of.
Chicknigang is a great and healthier alternative to other popular sinigang mains like pork or beef. When you don’t want to skimp on some hearty meat but long for something healthier, this version of the dish is the way to go. Chicken has an abundance of nutrients, and is a powerhouse of protein. What’s more, combining it with all the other sinigang elements yields an insanely delicious result! I don’t doubt that with one bite of this dish chicknigang may end up topping your list of sinigang favorites.
What’s the difference between Chicknigang and Sinampalukang Manok?
The Philippines is no stranger to sour broths and stews. We love anything that can refresh our taste palates, giving it a kick of intense flavors. Chicknigang and other versions of sinigang offer just that kick, but they aren’t alone. Another popular sour dish is the bold and flavorful sinampalukang manok!
Sinampalukang manok is a tart broth that, true to its name, makes use of samapaloc or tamarind. This souring agent is common in chicknigang and other sinigang variants as well. But where sinampalukang manok is constrained to use this souring agent, sinigang has a wide array to choose from. Sampaloc may be the most common, but others use guava, kamias, and even santol for that uniquely zesty feeling.
Further, sinampalukang manok doesn’t have nearly as many ingredients as the classic Chicknigang does. The former’s titular elements are almost the sole ingredients of the whole dish. Meanwhile, chicknigang makes use of several vegetables and greens to make their dish more nutritious and diverse.
Both dishes are undeniably tasty, and common in any Filipino household. And just like sinampalukang manok, chicknigang is easy to make, too! Which of these dishes is your favorite?
How to Make Chicknigang (Chicken Sinigang)
Let’s start making your chicknigang! This dish takes quite a lot of time to boil, so you get to harmonize all the essential flavors. Be sure that you start cooking about an hour before you need to serve lunch or dinner, so you can make the most of your time.
The first step is to prep your ingredients. Chop your garlic and onions, and crush your ginger. Cut your chicken into serving pieces, then your string beans into 2 inch pieces. Wedge your daikon radish or labanos, and cut your tomatoes in half. Be sure that you have all the other ingredients at the ready, too!
Now you can really begin by heating cooking oil in a pot. Sauté your garlic, ginger, and onion in the pot, and once the latter softens add in your chicken. Cook on one side for about 2 minutes, then turn it over and do the same. Add a quart of water, bringing your chicknigang mix to a boil.
Next would be to add in your daikon radish and Knorr Sinigang sa Sampaloc Mix for extra flavor. Cover the pot, and continut to let it cook for 35 minutes on low to medium heat. Let your ingredients simmer and incorporate with each other well!
After your 35 minutes are up, add tomatoes, green peppers, okra and string beans. Cook this combination for about 8 to 12 minutes, then season with ground black pepper and fish sauce to taste. Add your spinach last, and cook for one minute more—then guess what? Your chicknigang is ready!
Turn the heat off the stove and transfer your chicknigang to a serving bowl. Like all other sinigang versions, this dish is best served piping hot, so be sure to share and enjoy it!
Come rain or shine, chicknigang will surely put a smile on your face! Let us know what you think!
Did you make this? If you snap a photo, please be sure tag us on Instagram at @panlasangpinoy or hashtag #panlasangpinoy so we can see your creations!
- 3 cloves garlic chopped
- 1 onion chopped
- 1 thumb ginger crushed
- 2 lbs. chicken cut into serving pieces
- 1 quart water
- 1 cup daikon radish labanos, wedged
- 22 grams Knorr Sinigang sa Sampaloc Mix
- 2 tomatoes halved
- 2 long green pepper
- 5 okras
- 12 string beans cut into 2-inch pieces
- 1 cup spinach
- 1/2 teaspoon ground black pepper
- 2 teaspoons fish sauce
- 3 tablespoons cooking oil
- Heat cooking oil in a pot. Saute garlic, onion, and ginger.
- Add the chicken once the onion softens. Cook one side for 2 minutes. Turn it over and do the same on the opposite side.
- Pour water. Let boil.
- Add daikon radish and Knorr Sinigang sa Sampaloc Mix. Cover the pot and continue cooking using low to medium heat for 35 minutes.
- Add tomato, long green pepper, okra, and string beans. Cook for 8 to 12 minutes.
- Season with ground black pepper and fish sauce.
- Add spinach. Cook for 1 minute.
- Transfer to a serving bowl.
- Serve hot. Share and enjoy!
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