📝 About This Recipe
A soul-warming Filipino classic, Sinampalukang Manok is the rustic, ginger-infused cousin of the famous Sinigang. Unlike the latter, this dish utilizes young, tender tamarind leaves and flowers to provide a delicate, earthy sourness that perfectly complements the richness of sautéed chicken. It is a vibrant, golden-hued broth that captures the essence of Philippine countryside cooking, offering a complex balance of tartness, spice, and savory depths.
🥗 Ingredients
The Aromatics
- 2 tablespoons Cooking Oil (neutral oil like canola or vegetable)
- 3 inch piece Ginger (peeled and julienned into thin matchsticks)
- 5 cloves Garlic (minced)
- 1 medium Red Onion (sliced thin)
- 2 stalks Lemongrass (white parts only, bruised to release oils)
Main Protein
- 1 kg Whole Chicken (cut into serving pieces, bone-in for better broth flavor)
- 3 tablespoons Fish Sauce (Patis) (plus more to taste)
- 1 teaspoon Whole Black Peppercorns
Sour Broth and Vegetables
- 6 cups Rice Wash (Hugas Bigas) (the water from the second rinse of rice, or plain water)
- 2 cups Young Tamarind Leaves (freshly picked, stems removed)
- 10-12 pieces Fresh Tamarind Pods (unripe/green pods)
- 3 pieces Long Green Chili (Siling Haba) (left whole)
- 1 medium Labanos (Daikon Radish) (sliced into rounds)
- 1 small bunch Sitaw (Yardlong Beans) (cut into 2-inch lengths)
- to taste Salt
👨🍳 Instructions
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1
In a large pot or Dutch oven, heat the cooking oil over medium heat. Sauté the ginger matchsticks until they become fragrant and slightly golden.
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2
Add the onions and garlic. Cook until the onions are translucent and the garlic is aromatic, being careful not to burn the garlic.
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3
Toss in the chicken pieces and the bruised lemongrass stalks. Sear the chicken until the skin turns slightly brown and the meat is no longer pink on the outside.
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4
Pour in the fish sauce (patis) and add the peppercorns. Stir well to coat the chicken and let it simmer for 2-3 minutes to allow the flavors to penetrate the meat.
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5
Pour in the rice wash or water. Bring the mixture to a rolling boil, then lower the heat to a simmer.
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6
Skim off any scum or impurities that rise to the surface using a fine-mesh spoon to ensure a clear, clean broth.
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7
Add the fresh green tamarind pods to the pot. Simmer for about 10-15 minutes until the pods are soft.
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8
Carefully remove the softened tamarind pods and place them in a small bowl with half a cup of the hot broth. Mash the pods with a fork and strain the thick juice back into the pot, discarding the seeds and skin.
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9
Add the labanos (radish) and sitaw (beans) to the pot. Simmer for 5 minutes until the vegetables are tender-crisp.
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10
Add the long green chilies. These provide a subtle heat and a distinct aroma without making the soup overly spicy.
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11
Stir in the young tamarind leaves. Let them simmer for another 3-5 minutes; you will notice the broth taking on a slightly darker, greenish-gold hue and a more complex sourness.
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12
Taste the broth. Adjust the seasoning with more fish sauce or salt if necessary. If you prefer it sourer, you can add more tamarind extract.
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13
Turn off the heat and let the soup rest for a minute. Remove the lemongrass stalks before serving if desired.
💡 Chef's Tips
Always use bone-in chicken; the marrow provides a depth of flavor that boneless cuts simply cannot match. If you cannot find fresh tamarind leaves, you can use a small amount of tamarind powder as a base, but try to find frozen tamarind leaves in Asian markets for authenticity. Sautéing the ginger first is crucial as it removes the 'gamey' scent of the chicken and provides the signature Sinampalukan warmth. Don't overcook the tamarind leaves; they should be soft but still hold their shape to maintain the best flavor profile. Using rice wash (the water used to rinse rice) adds a slight starchiness and body to the broth that plain water lacks.
🍽️ Serving Suggestions
Serve piping hot in large bowls with plenty of steamed white jasmine rice on the side. Provide a small dipping bowl of fish sauce (patis) with crushed bird's eye chilies (siling labuyo) for those who want extra saltiness and heat. Pairs beautifully with a side of crispy fried fish or 'Pritong Tilapia' to contrast the sour soup. A cold glass of iced pandan tea or fresh coconut water helps balance the tartness of the tamarind. For a complete Filipino feast, serve alongside a dry vegetable stir-fry like Ginisang Ampalaya.