SINIGANG-NA-MANOK-Chicken-in-Sour-Broth_1
Description
Sinigang na Manok is a beloved Filipino comfort food known for its distinct sour and savory profile. This dish centers on tender chicken simmered in a rich, tangy broth made primarily from tamarind (sampaloc). The broth is enriched with aromatic garlic, onions, and tomatoes, creating a flavorful base that warms the soul. Hearty vegetables like radish (daikon) and mustard greens (mustasa) absorb the sour juices, adding texture and freshness. It is the perfect meal for rainy days or when you crave something zesty and satisfying. Simple to prepare with accessible ingredients, this soup balances acidity, saltiness, and umami beautifully.Ingredients
Directions
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In a large pot or saucepan, heat the cooking oil over medium heat.
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Saut the minced garlic, sliced onions, and tomatoes until the tomatoes are soft and translucent.
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Add the chicken pieces and stir-fry for about 5-7 minutes until the chicken turns white and slightly browned.
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Pour in 5 cups of water. Add the salt, pepper, and patis (fish sauce).
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Add the sampaloc (tamarind pods) to the pot. Bring the mixture to a boil, then reduce heat to low.
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Cover and simmer for 30-40 minutes, or until the chicken is tender and cooked through.
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Add the sliced radish (daikon) and simmer for another 5-8 minutes until slightly tender but still crisp.
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Add the mustard greens (mustasa) and green onions. Cover the pot and remove from heat immediately.
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Let it sit for 1-2 minutes to allow the greens to wilt slightly from the residual heat.
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Taste the broth and adjust seasoning with more salt or patis if needed. Serve hot.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 149.4kcal
- % Daily Value *
- Total Fat 7.5g12%
- Saturated Fat 2.1g11%
- Cholesterol 55.6mg19%
- Sodium 51.2mg3%
- Total Carbohydrate 0.0g0%
- Dietary Fiber 0.0g0%
- Sugars 0.0g
- Protein 16.9g34%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
For a quicker version, you can use tamarind powder or paste instead of fresh sampaloc pods. Start with 1-2 tablespoons of paste and adjust to taste.
Mustard greens (mustasa) are traditional for their slight bitterness, but you can substitute with kangkong (water spinach), spinach, or cabbage if unavailable.
Do not overcook the leafy greens; adding them at the end and removing from heat preserves their color and texture.
This soup tastes even better the next day as the flavors meld together. Store leftovers in an airtight container in the refrigerator for up to 3 days.
sinigang, chicken, tamarind, filipino, sour soup, manok, broth, comfort food, radish, mustard greens, sampaloc, garlic, onion, tomatoes, fish sauce, simmered, vegetables, traditional
