Sinampalukang Manok
Sinampalukang Manok is a Filipino chicken soup soured with young tamarind leaves. The chicken and aromatics are sauteed before the water goes in, which gives the broth a fuller flavor than boiling alone.
Servings: 4 people
Calories: 392kcal
Cost: $
Equipment
- 1 Cooking pot A heavy pot holds a steady simmer while the chicken cooks.
- 1 Colander For rinsing and draining the young tamarind leaves.
Ingredients
- 1.5 lbs chicken cut into serving pieces
- 1.5 cups young tamarind leaves rinsed, with the tough stems removed
- 1 tablespoon sinigang mix optional
- 1 pieces medium Chinese eggplant sliced into serving pieces
- 0.5 lbs long green beans or string beans trimmed and cut into 2-inch pieces
- 2 cups fresh spinach
- 2 tablespoons fish sauce divided
- 4 cups water
- 1 pieces medium onion sliced
- 3 pieces medium tomatoes quartered
- 1 thumbs ginger peeled and sliced
- 3 tablespoons cooking oil
Instructions
- Heat the cooking oil in a pot over medium heat.3 tablespoons cooking oil
- Add the onion, tomatoes, and ginger. Saute for 3 to 4 minutes while gently pressing the tomatoes against the side of the pot. Continue cooking until the onion softens and the tomatoes release their juices.1 pieces medium onion, 3 pieces medium tomatoes, 1 thumbs ginger
- Add the chicken. Cook for 5 to 7 minutes, turning the pieces occasionally, until the outside turns light brown.1.5 lbs chicken
- Pour in 1 tablespoon of fish sauce. Stir and cook for 1 minute. Pour in the water, stir, and let the liquid boil.2 tablespoons fish sauce, 4 cups water
- Add the young tamarind leaves. Lower the heat, cover the pot, and simmer for 20 to 25 minutes or until the chicken becomes tender.1.5 cups young tamarind leaves
- Add the optional sinigang mix and stir until it dissolves completely. Taste the broth before adding the remaining fish sauce. Add as much of it as needed to balance the sourness and saltiness.1 tablespoon sinigang mix, 2 tablespoons fish sauce
- Add the eggplant and string beans. Cook for 5 to 7 minutes or until the vegetables are tender but not overly soft.1 pieces medium Chinese eggplant, 0.5 lbs long green beans or string beans
- Add the spinach. Gently push the leaves into the broth and cook uncovered for 1 to 2 minutes.2 cups fresh spinach
- Transfer to a serving bowl and serve with warm rice. Serve warm. Share and enjoy!
Video
Notes
Prepping the leaves ahead – Rinse the young tamarind leaves and pull them off the tough stems a day early. Wrap them in a paper towel inside a sealed container and keep them in the refrigerator until you cook.
Doubling the recipe – Keep the water at 4 cups for every 1 1/2 lbs of chicken so the broth stays sour. Add the sinigang mix a teaspoon at a time when scaling up, tasting as you go.
Fish sauce brands – Saltiness varies between brands, so add the second tablespoon in smaller amounts and taste after each addition.
Vegetable swaps – Okra and sitaw go in with the eggplant. Kangkong takes the place of spinach and needs the same 1 to 2 minutes at the end.
Nutrition
Serving: 4g | Calories: 392kcal | Carbohydrates: 16g | Protein: 30g | Fat: 24g | Saturated Fat: 6g | Cholesterol: 105mg | Sodium: 1240mg | Potassium: 912mg | Fiber: 5g | Sugar: 7g | Vitamin A: 3520IU | Vitamin C: 26mg | Calcium: 92mg | Iron: 3mg