Chicken Sinigang

Chicken Sinigang.

  • 1 (about 1-1/2 lb) chicken fryer
  • 1 cup 2 inch piece 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 to taste
Cooking Procedure:
  1. Clean chicken, cut to serving pieces, sprinkle with salt and set aside.
  2. Wrap tamarind leaves and flowers in young banana leaf or a piece of clean gauge or sinamay and boil in water to cover with the chicken pieces, tomatoes and onion until chicken is almost tender.
  3. Remove tamarind from mixture, mash and extract juice and add to chicken.
  4. Discard leaves and flowers.
  5. Add the rest of the ingredients and continue cooking until chicken is tender and vegetables are just crisp-tender.
  6. Correct seasoning by adding patis to taste.
  7. Serve hot.