Sinigang na manok (chicken and vegetables soup with tamarind extract)
Sour and salty with the rich umami flavor pf fish sauce, sinigang na manok can be served as soup or as main course.
Course Main Course, Soup
Prep Time 15minutes
Cook Time 1hour30minutes
Total Time 1hour45minutes
Author Connie Veneracion
1 to 2finger chilies(slice or leave whole)
patis(fish sauce) or salt, to taste
1stewing chickenchopped 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
taropeeled and cut into 2×2-inch cubes
sitawcut into 2-inch lengths
kangkong(leaves and upper stalks only), cut into 2-inch lengths
kamote tops(leaves only)
eggplantssliced into half-inch rings
okrasliced into 2 to 3 pieces
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.
Sinigang na manok (chicken and vegetables soup with tamarind extract) printed from https://casaveneracion.com/sinigang-na-manok-chicken-and-vegetables-soup-with-tamarind/ for personal use only. Not for republication nor distribution.