Sinigang na Manok is a Delicious Filipino Chicken Soup that embodies Philippine cuisine’s vibrant and tangy flavors. This delectable chicken soup is known for its sour broth, achieved through real tamarind or other souring agents.
It is not only a comfort food but also a culinary treasure that reflects the rich cultural heritage of the Philippines.
This blog post will explore the history, ingredients, cooking process, and unique characteristics that make it a must-try dish.
If you like this recipe, try my other Sinigang variations Pesang Tilapia, Sinigang na Salmon Belly, Sinigang na Hipon, Pork Sinigang sa Bayabas.
Sinigang na Manok Origin
Sinigang, in general, is believed to have originated from the indigenous tribes of the Philippines. The dish evolved over centuries, influenced by various cultures, and has become a staple in Filipino households. This variation showcases the use of chicken as the main protein. It has gained popularity for its simplicity and the ability to infuse the chicken with the delightful tanginess of the soup.
This is a beloved Filipino dish that embodies the essence of Philippine cooking. I remember eating it when I was little. With its sour broth, tender chicken, and vibrant array of vegetables, it offers a unique dining experience that is both comforting and refreshing.
Whether you’re a fan of Filipino cuisine or someone looking to explore new flavors, this is a must-try dish that will surely leave a lasting impression.
This favorite stands out for its delightful combination of flavors. The soup’s sourness is balanced by the chicken’s taste and the vegetables’ freshness. This harmonious blend creates a comforting and refreshing dish loved by Filipinos.
So gather your ingredients, prepare your pot, and immerse yourself in the deliciousness!
Ingredients.
- Vegetables: Sinigang na Manok is often prepared with kangkong (water spinach), gabi (taro), okra, radish, eggplant, and long beans. These vegetables contribute to the soup’s nutritional value and provide a satisfying variety of textures.
- Chicken Sections: The choice of chicken parts can vary, but commonly used are chicken legs, thighs, and in this case, chicken sections. The meat adds a savory element to the soup.
- Souring Agent and Seasoning: Tamarind is the traditional souring agent used. Other alternatives include calamansi, guava, and tamarind Powder.
- Seasoning: The fish sauce is the main seasoning, adding saltiness to the broth. You can use salt as a substitute, but I love the fish sauce more.
How do you make Sinigang na Manok?
This is a quick look at how to make an air-fried chuck roast. The full ingredients and instructions are in the recipe card below.
Step 1: Add a small amount of cooking oil. Add the chicken until lightly browned on all sides. Remove the brown chicken fro from the pot.
Step 2: Use the same pot to add the tomatoes and red onions. Let them soften. Crush the chicken bouillon and pour enough water into the pot. Let the water simmer for about three minutes on medium-high heat.
Step 3: Add the tamarind soup base or sinigang mix to the pot. Stir well to dissolve the mixture and incorporate the flavors. Adjust the amount according to your desired level of sourness. Season the soup with fish sauce or salt to taste. Start with a small amount and adjust as needed. Remember, you can always add more later if desired. Let it simmer for another three minutes.
Step 4: Add the Daikon radish and the chicken. Cover the pot and let the soup simmer for 10 minutes or until the chicken is tender. Skim off any foam during cooking.
Step 5: Add the eggplant slices to the pot. Simmer for an additional 5 minutes or until the vegetables are tender. Add the Bokchoy and turn off the heat.
To store Sinigang na Manok (Chicken Sinigang), follow these steps:
- Let it cool: Allow the Sinigang na Manok to cool to room temperature before storing it. It helps prevent condensation inside the container, which can lead to spoilage.
- Use airtight containers: Transfer the Sinigang na Manok to airtight containers or food storage.
- Portion properly: If you have a large batch of Sinigang na Manok, it’s best to divide it into smaller pieces. It allows you to thaw and reheat only the needed amount without repeatedly exposing the whole batch to air.
- Label and date: Label each container with its contents and the date of storage. This helps you track how long the Sinigang na Manok has been stored and ensures you use the oldest portions first.
- Refrigeration: Place the airtight containers in the refrigerator promptly. Sinigang na Manok can be stored in the fridge for 3-4 days. The longer it stays in the refrigerator, the more the flavors may meld and intensify.
- Freezing (optional): If you want to store Sinigang na Manok for longer, you can freeze it. Freezing can extend the storage life for up to 2-3 months. However, note that freezing may slightly affect the texture of the vegetables in the sinigang.
- Thawing and reheating: Once thawed, reheat the Sinigang na Manok on the stovetop or microwave until it reaches the desired temperature. Stir occasionally to ensure even heating.
Remember to exercise proper food safety practices when storing and reheating cooked dishes. To avoid the risk of bacterial growth, discard any leftovers left at room temperature for more than 2 hours.
Sinigang na Manok
Equipment
- Medium-sized pot
- Ladle
Ingredients
- 1 1/2 lbs Chicken Sections
- 1 large tomato
- 4 inches Daikon Radish
- 1 medium Onion
- 1 small Eggplant
- 4 pieces Okra
- 5 leaves Bok choy
Instructions
- Add a small amount of cooking oil. Add the chicken until lightly browned on all sides. Remove the brown chicken fro from the pot.
- Add the tomatoes and red onions using the same pot. Let the tomato and onion soften. Crush the chicken bouillon and pour enough water into the pot. Let the water simmer. It takes about three minutes on medium-high heat.
- Add the tamarind soup base or sinigang mix to the pot. Stir well to dissolve the mixture and incorporate the flavors. You can adjust the amount according to your desired level of sourness. Season the soup with fish sauce or salt to taste. Start with a small amount and adjust as needed. Remember, you can always add more later if desired. Let it simmer for another three minutes.
- Add the Daikon radish and the chicken. Cover the pot and let the soup simmer for 10 minutes or until the chicken is tender. Skim off any foam during cooking.
- Add the eggplant slices to the pot. Simmer for an additional 5 minutes or until the vegetables are tender. Add the Bokchoy and turn off the heat.
Video
Nutrition
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Hi, my name is Shobee. Welcome to The Skinny Pot, where we cook Easy Recipes from the available ingredients from our pantry and fridge! We’re your go-to source for simple and delicious recipes that make the most of what you already have at home. Talk about the pantry challenge. Read more...
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