Chicken sinigang
November 19, 2009 • Hello. I am currently out of the country and unable to respond to comments and e-mails. Rest assured, however, that future posts have been scheduled so new recipes will go live almost everyday during my absence. I'll be back soon with lots of stories and photos. Ciao for now! ~ ConnieIngredients :
1 stewing chicken (about 4-1/2 lbs. or 2 kilos)
1 onion, diced
2 tomatoes, diced
1 head garlic, minced
2-3 pieces of taro, peeled and cut into 2×2-inch cubes
1 bunch of kangkong (leaves and upper stalks only)
1 bunch kamote tops (leaves only)
2 eggplants, sliced
1 green chili pepper
1 pack of “sinigang” mix (I used tamarind-based) good for 1 liter of soup
1 tbsp. cooking oil
salt or patis (fermented fish sauce)
How to :
Chop the chicken into serving pieces, setting the breast aside. If you use the entire chicken, you will have too much meat with too little vegetables. AND, you don’t want leftovers. Unless you’re feeding 10 people, it’s best to set the breast aside. Minus the breast, you’ll have about 1 kilo of chicken to cook–just enough for one meal for 4 to 5 people.
Heat the cooking oil in a big saucepan or casserole. Saute garlic. Add onions, chili pepper and tomatoes. Stir until onions are transparent and tomatoes start to crumble. Add chicken pieces. Stir until chicken turns opaque. Add 1 liter of water and salt or patis. Bring to a boil. Lower the heat, cover tightly and simmer slowly for 1-1/2 to 2 hours. If using a crockpot, do the sauteing in the saucepan then transfer everything to the crockpot afterwards. Check the liquid occasionally for too much evaporation. You will need 1 liter of soup by the end of the cooking time.
When the chicken is tender, turn up the heat to medium-high and add the taro pieces. When the mixture reaches boiling point again, reduce the heat to low and simmer for about 7 minutes. Add eggplant slices. Simmer for another 5 minutes or until the eggplant is almost done. Add kangkong and talbos ng kamote. Stir in the “sinigang mix” and add more salt, if necessary. Simmer for another minute then remove from heat and transfer to a serving bowl. Serve immediately.
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[...] I never thought chicken could be used for sinigang until I’ve read about it in the net. Karen and Connie, many thanks. Never did I see sinampalukang manok as sinigang, poor me. Anyhoo, it’s actually my [...]
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the chicken sinigang is so very sarap:razz:ang sarap sarap talaga
:grin::razz::roll::wink::cry::eek::lol::mad::sad:
mmm… let see:mrgreen::neutral::twisted::shock::smile::???::cool:
I shall have to try this recipe. I’ve never seen eggplant or garlic in sinigang before, so I’m eager to see what that will be like. I’ve made chicken sinigang once before, but pork (spare rib or otherwise) sinigang will always be my favorite. I may have a new favorite, though, after trying out this recipe.
Hi Connie, I saw in another site a recipe for Sinampalukang manok. They used the Tamarind Mix. So then, what is the difference of the Chicken Sinigang to the Sinampalukang Manok, is it just the same? Thanks!
Sinampalukang manok has tamarind leaves for its vegetables. The leaves provide the sour flavor. No need for tamarind mix if you have enough sampalok leaves.
If you are using fresh tamarind leaves – that would take care of the sour flavour for the sinampalukang manok recipe. If you are using the frozen tamarind leaves (which is more common and available at any Pilipino stores in North America) you will need to add sinigang mix for the sour flavour.