Sinampalukang Manok
Sinampalukang Manok is a popular Filipino dish made from chicken and a sour broth. This dish is famous for its tangy and flavorful taste that comes from the use of tamarind or sinigang mix as the main souring agent. It is usually cooked with vegetables such as okra, eggplant, and tomatoes, making it a complete and nutritious meal.
Sinampalukang Manok is not only delicious but also easy to prepare. It can be made in a large quantity, making it perfect for family gatherings or big events. The dish is also versatile and can be served with rice or with other staple foods like noodles or bread.
The dish is a staple in most Filipino households, and each family has its own unique recipe, passed down from generation to generation. Some families even have their secret ingredients to make the dish even more flavorful. The dish's popularity has spread beyond the Philippines and is now enjoyed by people all over the world.
In conclusion, Sinampalukang Manok is a must-try dish for anyone who loves flavorful and sour dishes. Its combination of chicken, vegetables, and tangy broth makes it a complete and satisfying meal. So if you want to try something new and delicious, give Sinampalukang Manok a try and experience the flavors of the Philippines.
Servings:
1
yield(s)
Prep Time:
15
mins
Cook Time:
45
mins
Total Time:
60
mins
Ingredients
-
2
tbsp
cooking oil
-
2
tsp
garlic
(minced)
-
1 medium-sized
onion
(chopped)
-
1/4 cup
ginger
(strips)
-
2 medium-sized
tomatoes
(chopped)
-
1/2
kg
chicken thighs (or any parts)
(de-skinned)
-
1
tsp
ground black pepper
-
1
tbsp
fish sauce
-
2
cup
chicken stock (or water)
-
1 packet
tamarind soup base (Sinigang sa Sampalok Mix))
-
3 - 4
bok choy (or pechay)
Instructions
-
In a large pan over medium heat, add cooking oil.
-
Once the pan is hot, add garlic and sauté until it becomes golden brown.
-
Add the onion and sauté until it becomes translucent.
-
Add ginger and sauté to release its aroma and taste.
-
Add tomatoes and sauté. Let it release its juice.
-
Add chicken into the pan. Pressing down to the bottom of the pan.
-
Then add ground black pepper and fish sauce. Cover and let it simmer for 10 minutes.
-
After simmering, turn over chicken so it cooks evenly. Cover and let it simmer again for another 5 minutes.
-
Add chicken stock into the pan. Cover and let it cook a little more or simmer for 2 - 3 more minutes.
-
Add tamarind soup base or sinigang mix into the pan. Make sure that the sinigang mix is well distributed by turning over the chicken. Cover and leave it simmering until the chicken is fully cooked.
-
Add bok choy into pan. Cover and let it cook.
-
Serve while it’s hot! Enjoy!