Pour in four to five cups of chicken broth. Yes, it is quite alright to simply use water IF you're using bone-in chicken. If you're substituting fillets because they are more convenient to serve and easier to eat, water just won't coax enough flavor from them to make a tasty broth.
Add the tamarind leaves.
Bring to the boil (watch the tamarind leaves change color). Simmer for 15 minutes.
Add the chicken to the broth, bring to the boil once more, season with patis (fish sauce) and simmer for about 40 minutes.
Serve the sinampalukang manok hot.
Sinampalukang manok (sour soup with chicken and tamarind leaves) printed from https://casaveneracion.com/sinampalukang-manok-sour-soup-with-chicken-and-tamarind-leaves/ for personal use only. Not for republication nor distribution.