Try this Sinigang Na Manok (Chicken in Sour Broth) recipe
- Carbohydrate 7.49081578125 g
- Cholesterol 129.375 mg
- Fat 33.2208696875 g
- Fiber 2.20069535320997 g
- Protein 33.66281796875 g
- Saturated Fat 8.0049590625 g
- Serving Size 1 1 Serving (494g)
- Sodium 478.9406875 mg
- Sugar 5.29012042804003 g
- Trans Fat 2.34424093749999 g
- Calories 466 calories
Step-by-step
- Saute garlic, onion and tomatoes in hot oil in big saucepan. Add chicken and cook stirring for 10 minutes or until chicken colors sligh
- Add salt, pepper, patis, tamarind powder and 5 cups water. Cover simmer for 30 minutes or until chicken is tender.
- Add radish and cook for 5 minutes. Add mustasa, cover and remove heat. Correct seasoning. Serve hot.
While beef sinigang relies on long simmering to break down tough collagen, chicken sinigang requires entirely different handling to prevent the poultry from turning stringy. White meat dries out quickly when boiled aggressively, making heat management the central technical challenge of this preparation. Searing the chicken pieces for exactly ten minutes before adding liquid renders the subcutaneous fat and seals the exterior. This initial step builds foundational depth that mere boiling cannot achieve.
Maintaining the structural integrity of the vegetables requires precise timing at the finish line. Dense root vegetables like icicle radish demand five minutes of direct simmering to soften without losing their snap. Delicate mustasa leaves require zero active cooking time; residual heat from the covered pot cooks them perfectly in sixty seconds. Overboiling the greens releases sulfur compounds that muddy the clean profile of the tamarind base. Adding fish sauce at the simmer stage rather than the table allows the proteins to mellow into the broth.
Substitutions alter the final viscosity significantly. Green mango juice or calamansi puree can replace raw tamarind when fresh pods are unavailable, using a three-to-one ratio by volume. Store leftover broth separately from the greens to prevent textural degradation.
