Sinigang na Manok
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.
Servings: 8 people
Calories: 127kcal
Equipment
- Medium-sized pot
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 and okra 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
Calories: 127kcal | Carbohydrates: 6g | Protein: 9g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 35mg | Sodium: 42mg | Potassium: 303mg | Fiber: 2g | Sugar: 3g | Vitamin A: 665IU | Vitamin C: 10mg | Calcium: 26mg | Iron: 1mg