We Filipinos love sour soups. Here’s another version that will warm your heart and tummy! Make sure to try this easy recipe!
Serves 5 to 7.
INGREDIENTS:
Set A:
- 2 tablespoons chicken oil
- 2 cloves garlic, minced
- 1 piece red onion, sliced
- 1/4 cup ginger, sliced
- 4 pieces tomato, diced
- 2 stalks tanglad (lemongrass), smashed and tied into a knot
- 4 tablespoons annatto seeds, infused in water (optional)
- 1 kilo whole chicken, cut into pieces
- 6-10 pieces sampalok (fresh unripe tamarind)
- 5 cups water
Set B:
- 3 pieces finger chilies
- 1 cup young tamarind leaves
- Ground Black pepper, to taste
- Fish sauce, to taste
Preparation:
- In a pot over medium heat, heat chicken oil. Sauté garlic, onions, ginger, tomatoes and tanglad. Add chicken, seasoned with salt. Cook until the juices run clear. Add sampalok pods and water. Bring to a simmer for 20 to 25 minutes.
- Add finger chilies and sampalok leaves. Season with patis and black pepper. Cover and cook for 3 to 5 minutes or until chicken is cooked through.
Tips:
- You may use Sinigang Sampalok Mix and kangkong leaves to replace the fresh tamarind if not available.
- You can use rice washing for more richness and gabi for texture.
