Filipino Sinigang na Manok
Sinigang na Manok is a hearty and comforting soup made from chicken pieces, vegetables and simmered in a tamarind soup base. A perfect balance of savory and sour, a classic Filipino soup.
You might want to try these classic Filipino dishes, Tortang Talong, Adobong Atay ng Manok, Pork Bicol Express, Beef Giniling and Beef Salpicao.
Jump to:
What is Sinigang na Manok?
'Sinigang'' is a type of sour soup and "Manok" means Chicken. Sinigang na Manok or Chicken Sinigang (Sinampalukang Manok) is a popular Filipino favourite dish that features unique sour flavour. The chicken is simmered in a tamarind-based broth along with various vegetables, creating a flavourful comforting soup.
Ingredients Needed
- Chicken: You can use any chicken pieces, (wings, thighs or even chicken breast)are the main protein in the dish. The chicken adds a hearty and delicious element to the soup.
- Tamarind Sour Broth: The distinctive sour taste of Sinigang comes from the tamarind-based broth. A key ingredient for this recipe. It usually comes in packets (tamarind powder) and you will find them at grocery or asian store.I'm using Knorr Sinigang sa Sampalok Mix.
- Vegetables: This dish is so versatile. The common vegetables are okra, eggplant slices, bokchoy, long green beans or string beans, daikon radish, kangkong leaves (water spinach) and tomatoes. You can customize depending on your personal preference.
- Seasonings: The seasonings are so simple just fish sauce and salt and pepper.
How to make it
Step 1. Sear chicken in a pot until brown. Once browned, remove chicken and set aside. In the same pot, saute garlic, onion and tomatoes until softened and season with salt and black pepper.
Step 2. Add browned chicken back in and add in broth and radish. Cover and simmer for 10 minutes or until chicken are tender. Add in eggplant and simmer for another 5 minutes
Step 3. Stir in sinigang mix, add fish sauce and season with salt and pepper. Add baby bok choy then turn off the heat. Stir into the soup until they’re wilted. Served with rice and enjoy!
Serving
Serve your Chicken Sinigang (Sinigang na Manok) hot as a soup alongside warm steamed rice. It's common to have a side of fish sauce (patis) for dipping or adding extra flavor.
Storing & Reheating
Store any leftover Sinigang Na Manok in an airtight container in the fridge for up to 3 to 5 days.
To reheat, you can do so on the stovetop or in the microwave:
Stovetop: Gently reheat the Sinigang recipe in a pot over medium heat. Add a little water or broth if needed to maintain the soup consistency.
Microwave: If reheating individual portions, microwave in short intervals, stirring in between, until heated through.
Recipe FAQ'S
Absolutely, you can use Pork instead of Chicken.
The sourness of the broth comes from tamarind. Add a little more of tamarind powder if you want more sour taste.
Absolutely. ou can add green chili peppers, such as long green peppers or finger chili peppers. Adjust the amount to your desired level of heat.
More Chicken Recipes
Recipe
Sinigang na Manok (Chicken Sinigang Recipe)
Ingredients
- 1½ lbs. chicken wings and bone-in
- 1 tablespoon oil
- 5 cups chicken broth
- 1 medium onion chopped
- 4 cloves garlic minced
- 1 medium tomato sliced
- 1 cup radish sliced
- 2 pieces eggplants sliced
- 3 cups baby bok choy leaves separated
- 2 tablespoon fish sauce
- 3 tablespoon sinigang mix Knorr Sampalok mix, more if needed
- salt and pepper to taste
Instructions
- In over medium heat large pot, heat oil. Add chicken pieces and pan fry until brown. Once browned, remove chicken from the pot and set it aside.
- In the same pot, add onion, garlic and tomatoes. Sautè for 3-4 minutes until softened.
- Add browned chicken back in, add broth and radish. Cover the pot and simmer for 10 minutes or until chicken is fork tender. Stir in eggplant and cook for another 5 minutes until eggplant is tender. Add green chillies for heat(optional).
- Stir in sinigang mix, add fish sauce and season with salt and pepper to taste. Add baby bokchoy then turn off the heat. Stir into the soup until they’re wilted. Serve with steamed rice and enjoy.
Notes
- The sourness level can vary based on personal preference. Start with a moderate amount of tamarind powder, and you can add more if needed during cooking.
- If you want to make your Sinigang spicy, add green chili peppers. Be cautious and add a little at a time to control the heat.
- Salt your chicken before browning them.
- Feel free to add your favourite veggies like okra, green beans or spinach.
