Sinampalukang Manok is a sour soup dish composed of chicken , vegetables, and tamarind leaves. This chicken soup recipe is similar to Sinigang. The only difference is the use of tamarind leaves.
Some people say that Sinampalukang Manok is just another sinigang recipe. I agree in a way. However, I think that there are still some noticeable differences that gives both dishes their own identities.
Sinampalukang Manok is best eaten with warm steamed rice. I usually eat this with a dip composed of fish sauce and crushed bird’s eye chili. I personally think that Sinampalukang Manok makes me feel better. Every time I catch cold or feel weak, a bowl of Sinampalukang Manok is all I needed to get back on track.
Does anyone know where Sinampalukang Manok originated? I am trying to trace the roots of this soup dish, but I cannot find any solid information. It would be greatly appreciated if you can share some information.
Try this Sinampalukang Manok Recipe and let me know what you think.
Watch the Video on How to Cook Sinampalukang Manok (Sinigang na Manok)
Sinampalukang Manok Recipe
Ingredients
- 1 to 1 1/2 lb chicken sliced into serving pieces
- 2 cups fresh spinach
- 3 medium tomatoes quartered
- 2 tablespoons fish sauce
- 1 1/2 cups tamarind leaves
- 1/2 lb long green beans or string beans
- 1 medium Chinese eggplant sliced
- 1 medium onion sliced
- 1 tablespoon sinigang mix optional
- 1 chicken bouillon
- 3 tablespoons cooking oil
- 3 to 4 cups water
Instructions
- Heat oil in a cooking pot.
- Saute onion and tomatoes.
- When the onions and tomatoes becomes soft, add the chicken and then cook until the color of the outer part turns light brown.
- Pour-in the fish sauce, and then add chicken bouillon. Stir.
- Pour-in water and let boil.
- Add tamarind leaves and sinigang mix powder. Simmer until chicken becomes tender.
- Add the eggplant and long green beans. Cook for 5 to 8 minutes.
- Put-in the spinach and cover the cooking pot. Let the cover stay for 5 to 6 minutes for the residual heat to cook the spinach.
- Transfer to a serving bowl. Serve.
- Share and enjoy!
Monica Van Rickley says
This dish was amazing! If I had to describe it, I too would say it is Sinigang with chicken. After researching other similar recipes and reading the reviews below, I decided to add 1 Tablespoon fresh, minced ginger and sautéed with the inions and tomato’s. I subbed bokchoy for Tamarind leaves bc I wouldn’t even know how to find these. This is healthier than Sinigang with pork and will be my new go to. Thank you, for sharing your recipe.
Teresa Muriph says
This is quite popular in our province, Nueva Ecija. However, we saute ginger, garlic and onions then chicken. We don’t use tomatoes. We use tamarind leaves and tamarind concoction from boiled tamarind fruits.
Mari says
I first learned of sinampalukang chicken when my mother and I went to visit friends in Jaen, Nueva Ecija.It was quite a novelty to me since I only know about the regular Pork, Beef, Fish, and Shrimp sinigang.For me, I could safely say that this is where it originated.
cat of SJ CA says
Tried this recipe tonight exactly as shown (the only thing missing is the tamarind leaves) and my kids absolutely ate it up! And I mean the vegetables too. Thank you for the easy to cook and prep recipe.
Looking forward to trying the rest of the recipes on this website.
Ovvian says
Thanks for your recipes. The Sinampalukang manok I am used to has ginger. That is the distinct difference between chicken sinigang and sinampalukan—and yes, no kamatis. 🙂 Sinampalukang manok is definitely sounthern Tagalog. It’s comfort food in Cavite for sure.
Elodie Jane Amora says
I made a recipe similar to this lately. Helped with my flu! 🙂
Rosie says
I think this dish is from Batangas-I have friends from that region who cooks
this dish as well.
Thanks for sharing your recipe.