Chicken Sinigang Recipe

1 (about 1-1/2 lb.) chicken fryer
1 cup 2-inch pieces sitao
1 cup quartered small radishes
1/2 cup sliced tomatoes
2 cups camote tops
1/4 cup sliced onion
2 cups tamarind tops (young leaves) and flowers
1 tablespoon coarse salt
Patis (fish sauce) to taste

How to Cook:
Clean chicken, but to serving pieces, sprinke with salt and set aside.
Wrap tamarind leaves and flowers in young banana leaf or a piece of clean gauze or sinamay and boil in water to cover with the chicken pieces, tomatoes and onion until chicken is almost tender.
Remove tamarind from mixture, mash and express juice and add to chicken. Discard leaves and flowers.
Add the rest of the ingredients and continue cooking until chicken is tender and vegetables are just cris-tender. Correct seasoning by adding patis to taste. Serve hot.

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