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.
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