Sinigang na manok (chicken and vegetables soup with tamarind extract)
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Sinigang na manok (chicken and vegetables soup with tamarind extract)

Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes
Servings 4
Author Connie Veneracion

Ingredients

  • 1 tablespoon cooking oil
  • 1 onion diced
  • 2 tomatoes diced
  • 8 cloves garlic crushed
  • 1 to 2 finger chilies (slice or leave whole)
  • patis (fish sauce) or salt, to taste
  • 1 stewing chicken chopped through the bone into serving-size pieces
  • tamarind extract (how much depends on how concentrated your extract is and how sour you want your soup)

Any, some or all of the following vegetables, in proportions that you prefer

  • taro peeled and cut into 2×2-inch cubes
  • sitaw cut into 2-inch lengths
  • kangkong (leaves and upper stalks only), cut into 2-inch lengths
  • kamote tops (leaves only)
  • eggplants sliced into half-inch rings
  • okra sliced into 2 to 3 pieces

Instructions

  • Heat the cooking oil in a casserole. Saute the garlic, onions, chilies and tomatoes. Cook until onion pieces are transparent and the tomatoes start to crumble. Season with patis or salt.
  • Add the chicken pieces. Cook until the chicken meat turns opaque. Pour in enough water to cover. Bring to the boil. Lower the heat, cover tightly and simmer slowly for about an hour, adding more patis or salt, as needed.
  • If using a crockpot, do the sautéing in the saucepan then transfer everything to the crockpot afterwards. Check the liquid occasionally for too much evaporation; add more, if needed. You’re making a soup and you want a generous amount of liquid in the pot.
  • When the chicken is tender, turn up the heat to medium-high. Pour in the tamarind extract. Add the vegetables, at intervals, starting with the one that needs the longest cooking time. Obviously, leaves will need to go in last.
  • Taste the broth one last time and adjust the seasonings.
  • Serve the chicken sinigang immediately.