Sinampalukang Manok is sour Filipino soup cooked with chicken, string beans and young tamarind leaves. It’s particularly good for cold and gloomy weather, the sourness and warmth is uplifting for the soul.
Sinampalukang manok is not as salty as some other Filipino dishes so for this reason my favourite way to eat it is with a dipping sauce of patis and small spicy chillies.
I know I’ve got a picture of just ginger below, but there is a reason for this! The one thing my partner always teases me about is the size and way I cut my ginger, it’s always either too big or too small! This time I’m sure I’ve got it right, but I want to know what you think, is it good? In any case it nicely flavoured the sinampalukang, so it must be fine.
- 1 tbsp oil
- 1 thumb ginger julienned
- 3 cloves garlic finely chopped
- 1 small onion chopped
- 1.5 kg chicken chopped into eating pieces
- 1 tomato cut into eighths
- 1 tbsp patis (fish sauce)
- 4 cups water
- 2 tbsp sinigang (tamarind) soup base
- 1 bunch sitaw chopped
- 1 cup pickled young tamarind leaves
- In a large saucepan heat the oil over medium heat. Add the ginger, garlic and onion then sauté for 4 to 5 minutes or until aromatic and lightly coloured.
- Turn the heat to high and add the chicken. Cook for 5 minutes, or until browned all over.
- Add the tomato and fish sauce then cook for 2 minutes, use the back of the wooden spoon to break apart the tomato.
- Pour in the water and bring to the boil. Add the sinigang soup base and stir to combine. Turn the heat down and simmer gently for 15 to 20 minutes or until the chicken is tender. Skim the surface to remove impurities.
- Add the beans and young tamarind leaves. Cook for about 5 minutes or until the beans are tender. Serve hot.
If using fresh tamarind leaves, use about 2 cups. Remove the leaves from the stems and lightly pound in a mortar and pestle to release the juices.
For a version of this recipe with fish check our my Sinampalukang Bangus.