Authentic Sinigang na Manok (Filipino Sour Chicken Soup)
Sinigang na Manok is a cornerstone of Filipino cuisine - a chicken soup distinguished by its bright, sour tamarind broth. This dish combines tender chicken pieces with an assortment of fresh vegetables like daikon radish, eggplant, okra and water spinach, all simmered together until the meat is succulent and the vegetables are just-tender. The defining sourness comes traditionally from tamarind, though modern versions often use a convenient powder mix that delivers the signature tang. While less common than its pork counterpart, this lighter chicken version offers the same soul-warming comfort with a cleaner finish that lets the interplay between the tart broth, savory chicken, and garden-fresh vegetables shine through.
Equipment
- Large Heavy-Bottom Pot (Kaldero) for even heat distribution
- Sharp knife (kutsilyo) for preparing vegetables
- Wooden spoon (sandok na kahoy) prevents scratching the pot
- Spider strainer (siyanse) for skimming impurities
- Ladle - sandok for serving
- Measuring cups and spoons (Panukat) for precise ingredients portions
- Cutting board (Sangkalan) for prep work
Ingredients
For the Broth
- 1½ lbs chicken pieces manok, preferably with bone
- 2 tablespoons cooking oil
- 8 cups water
- 1 packet 40g tamarind soup base (sinigang mix)
- 2-3 tablespoons fish sauce patis
- 1 chicken bouillon cube optional
Vegetables
- 1 large tomato kamatis, quartered
- 1 medium red onion sibuyas, quartered
- 4- inch daikon radish labanos, sliced diagonally
- 1 small eggplant talong, sliced diagonally
- 4 pieces okra okra, ends trimmed
- 2 cups water spinach kangkong, stems and leaves separated
- 5 leaves bok choy pechay
- 2 pieces long green chilies siling haba - optional
Instructions
- Heat cooking oil in a large pot over medium heat. Season the chicken pieces with salt and pepper, then brown them in the hot oil for about 5 minutes on each side until golden. Remove the chicken and set aside.
- Using the same pot with the chicken drippings, add the tomatoes and onions. Let them cook until the tomatoes start to break down and the onions become soft, about 3-4 minutes.
- Pour in 8 cups of water and add the chicken bouillon cube. Bring to a boil, then reduce heat to medium. Add the tamarind soup base, stirring until it completely dissolves. Return the browned chicken to the pot and add 2 tablespoons of fish sauce. Let this simmer for 10 minutes.
- Add the sliced daikon radish to the pot. Cover and cook for 8 minutes until the radish starts to soften.
- Add the eggplant and okra to the pot. Continue cooking for 5 minutes or until these vegetables are just tender.
- When the eggplant and okra are almost done, add the water spinach stems if using. Cook for 2 minutes, then add the leaves and bok choy. Cook just until the greens wilt, about 1-2 minutes.
- Taste the broth and adjust the seasoning with more fish sauce or tamarind mix if needed. Your soup should be clearly sour and savory.
- Turn off the heat and let the soup rest for 2-3 minutes before serving. This helps the flavors settle and prevents the vegetables from overcooking.
- Serve hot in bowls, with steamed rice on the side. Provide extra fish sauce and chopped chilies at the table so everyone can adjust the taste to their liking.
- Making sinigang is all about timing the vegetables - add them in order of how long they take to cook, starting with the hardest vegetables first. This way, everything will be perfectly cooked when you're ready to serve.
Tips from Lola's Kitchen
- Use chicken parts with bones for richer broth
- Add tamarind mix gradually to control sourness
- Never cover the pot when cooking leafy vegetables
- Skim off foam for clearer broth
- Let vegetables cook in order of hardness
Nutrition
Calories: 260kcalCarbohydrates: 12gProtein: 19gFat: 20gSaturated Fat: 4gPolyunsaturated Fat: 5gMonounsaturated Fat: 9gTrans Fat: 0.1gCholesterol: 70mgSodium: 875mgPotassium: 313mgFiber: 3gSugar: 1gVitamin A: 1250IUVitamin C: 25mgCalcium: 62mgIron: 2mg
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