Sinampalukang Manok is similar to sinigang but is not a sinigang variant because the main ingredients are sautéed first. Sinigangsoup is characterized by its sour and savory taste and is a very popular Filipino comfort food. In fact, in almost every province in the Philippines, there is a different version of sinigang mostly influenced by the availability of the souring ingredients or pampaasim. Take, for example, the yantok, a variant of the rattan found in the mountainous regions of the Philippines.

Characterized by its small, round fruit that is as sour as a whole green mango, it is often used as a humorous dare and, more importantly, pampaasim for sinigang. But for this recipe of sinampalukang manok, tamarind will be used, due to its wide availability.

Ingredients

• 1 kilo chicken, sliced into serving sizes (we used drumstick cut)
• 2 cups Kangkong(river spinach)
• 1 bunch Sitaw (string beans)
• 1 medium Eggplant, sliced
• 4 small tomatoes, quartered
• 1 cup Tamarind leaves(young leaves if available)
• 1 bunch Lemongrass (tanglad)
• 1 medium onion, sliced
• 2 pcs. long chilli
• 1 sachet Sinigang mix
• 1 chicken cube (bouillon)
• 3 tbsp Patis (fish sauce)
• 3 tbsp Canola Cooking oil
• 4 cups water
• salt to taste

Instructions

• Pour Canola oil in a large cooking pot then apply heat.
• Add onion and tomatoes then saute.
• When it becomes soft, add the chicken.
• Let the chicken cook until it turns light brown.
• Add in the fish sauce, and the chicken cube(bouillon) then stir well.
• Pour water and add lemongrass then cover the pot and bring it to boil.
• When it begins to boil add the tamarind leaves and the sinigang mix powder.
• Continue to cook until the chicken becomes tender.
• Add the chilis, eggplant and Sitaw (string beans) then simmer for 5 minutes.
• Add kangkong leaves and simmer for another 5 minutes.
• You can add more Salt according to your taste
• .Serve in a large bowl with fried fish or fried chicken.