Sinampalukang Manok
So easy and simple Sinampalukang Manok recipe makes this Filipino hearty, sour chicken soup made with bone-in pieces of chicken and young pods and leaves of tamarind.
Servings: 4
Calories: 620kcal
Ingredients
- 1 tablespoon oil
- 2 cloves garlic - minced
- 1 medium red onion - chopped
- 1 thumb ginger - cut into thin slices
- 2 pounds chicken - assorted parts, cut into serving pieces
- 3 tablespoon fish sauce
- 3 cups water
- 8-10 pieces unripe tamarind fruit pods
- 1 cup young tamarind leaves
- 1 cup yardlong beans (sitaw) - cut into 2-inch strips
- 3 pieces long green chili
- salt - as needed
Instructions
- Heat oil in a pot over medium heat. Saute garlic, onions, and ginger. Add chicken trimmings if any. (See Note 1). Cook until garlic and onions are limp and the fat from the chicken trimmings are rendered or extracted.
- Add the chicken pieces to the pot. Sear for a minute while mixing the content several times in between to turn the pieces around. Season with fish sauce.
- Cover the pot with lid and let it cook and render for 5 minutes. Open and mix the content once or twice in between to avoid burnt chicken side.
- Add water and unripe tamarind. Cover pot and bring water to boil. Cook for 5 minutes or until tamarind has softened and the shells crack.
- Remove the tamarind pods from the soup using a slotted spoon and transfer to a sieve over a bowl. Mash it using the back of a spoon to extract the juices. Pour some of the broth or water over it to separate the juice from the seeds and shells.
- Add back the extracted tamarind juice to the boiling pot. Add the tamarind leaves, long green chili and yard long beans. Season with salt if needed. Let it simmer for another 5 minutes or until the beans are cooked and the chicken is tender.
- Serve with rice.
Video
Notes
Note 1 - These are the fat and excess skin trimmings that you can remove from the chicken when cutting them into smaller serving sizes. They are usually found around the cavities. Normally thrown away since they are not that much appealing to eat especially in soups as they tend to be chewy and fatty. But these are full of flavors and are great for rendering the fats.
Note 2 -Although I highly suggest using fresh unripe tamarind pods, tamarind powder or unsweetened tamarind pulp can also be used in its absence.
Nutrition
Calories: 620kcal | Carbohydrates: 17g | Protein: 47g | Fat: 39g | Saturated Fat: 10g | Cholesterol: 170mg | Sodium: 1233mg | Potassium: 574mg | Fiber: 0g | Sugar: 2g | Vitamin A: 515IU | Vitamin C: 12.2mg | Calcium: 117mg | Iron: 2.5mg