Sinampalukang Manok

I learned to cook this recipe from my mom-in-law. It is similar to sinigang but instead of beef, pork or fish, you use chicken. The souring agent used is fresh sampaloc (which my mom prefers) or you can also use sinigang mix (which my husband prefers). Camote tops and sitaw are added to this dish which makes it tastier and healthier. You can also drop in gabi, if you want.

 

 

Ingredients:

1 kg chicken, cut into pieces

2 bundles of String beans (sitaw), cut into 2 inches strips

1-2 cups talbos ng Camote (Camote tops), leaves and shoots

1 knob ginger, sliced into strips

4 cloves of garlic, crushed

1 medium sized onion, chopped

5 pcs. ripe tomatoes, sliced into quarters

5-6 pieces fresh tamarind (sampaloc), washed

1 tsp. brown sugar

 

 

1. Saute garlic and onion until fragrant. Add in the ginger, mix well then add the tomatoes. Cook until tomatoes are mushy. Add in the chicken pieces, patis or salt and saute (i-sankutsta) until oils from the chicken comes out. Pour hot water (Pre boiled in a kettle) in the mixture. Let it boil. Then bring down to a simmer. Add in the string beans

 

2. In a small pot bring 1-2 cups of water to a boil. Drop in Tamarind pieces. Cook until it softens. Mash with your ladel. Get a strainer then pour mixture to your simmering pot of chicken. Adjust taste by adding salt or patis or a teaspoon of brown sugar. Simmer for 5 minutes to blend in the flavors. Just before serving, add in  Camote tops.

 

Note: You can also use sinigang mix if you cant find fresh tamarind.