Sinampalukang Manok

Name: Sinampalukang Manok
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Filipino
Ingredients: 2 lbs chicken thigh pieces, cut into pieces; 2 tbsp vegetable oil; 4 garlic cloves, minced; 1 yellow onion, sliced; 1 inch fresh ginger, sliced; 2 tbsp fish sauce; 6 cups water; 3 tbsp tamarind soup seasoning; 2 long green peppers; 2 cups young tamarind leaves

A savory Filipino soup featuring tender chicken cooked in a sour tamarind broth with ginger and leafy greens.

45 minEasyServes 4340 cal/serving

FilipinoSoupStovetopHigh ProteinLow CarbDairy-FreeEgg-FreeNut-FreeSoy-FreeGluten-FreePork-Free

Ingredients

2 lbs chicken thigh pieces, cut into pieces
2 tbsp vegetable oil
4 garlic cloves, minced
1 yellow onion, sliced
1 inch fresh ginger, sliced
2 tbsp fish sauce
6 cups water
3 tbsp tamarind soup seasoning
2 long green peppers
2 cups young tamarind leaves

Instructions

1

Heat 2 tbsp vegetable oil in a large pot over medium heat.
2

Add 4 minced garlic cloves, 1 sliced yellow onion, and 1 inch sliced fresh ginger, sauteing until softened and fragrant for 3 minutes.
3

Add 2 lbs cut into pieces chicken thigh pieces and cook until lightly browned on the outside, about 5 minutes.
4

Stir in 2 tbsp fish sauce and cook for another minute.
5

Pour in 6 cups water and bring to a boil, then reduce heat and simmer for 20 minutes until chicken reaches an internal temperature of 165°F.
6

Stir in 3 tbsp tamarind soup seasoning, 2 long green peppers, and 2 cups young tamarind leaves, simmering for 3 additional minutes until greens wilt.

Questions

How long does Sinampalukang Manok keep?

Refrigerate it up to four days, or freeze it in portions for up to three months. Reheat gently on the stovetop with a splash of water or stock to loosen it.

Can I halve or double Sinampalukang Manok?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

Serve it with

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