Sinampalukang Manok

Method12 steps · about 55 min

1. 1

   Step 1: Choose one souring option: 8–10 fresh tamarind fruits or 2 tablespoons tamarind soup-base powder. For the fresh-fruit route, wash the fruits, put them in a separate pot with enough water to cover, bring to a boil and cook until softened and their skins begin to split. If using powder, skip the fresh-fruit preparation.

   Uses 8–10 fresh tamarind fruits, fresh-fruit route only · Water, as needed to cover fresh tamarind

2. 2

   Step 2: For the fresh-fruit route, mash the softened tamarind with a fork. Strain the fruit and its cooking liquid through a fine sieve over a bowl, pressing and returning some liquid through the sieve once or twice to extract the juice. Discard seeds and skins; reserve the extracted juice for step 11.

   Uses Softened fresh tamarind and its cooking liquid

3. 3

   Step 3: Choose either 1 cup pickled young tamarind leaves or 2 cups fresh young leaves. If using fresh leaves, strip them from their stems, discard stems and pound the leaves with a mortar and pestle to release their juices. Reserve for step 10. If using pickled leaves, skip this preparation.

   Uses 2 cups fresh young tamarind leaves (alternative to pickled leaves)

4. 4

   Step 4: In a pot over medium heat, heat oil (1 tablespoon). Add onions (1), garlic (2 cloves), and ginger (1). Cook, stirring regularly, until aromatic.

   Uses 1 tablespoon oil · 1 onion, peeled and sliced · 2 cloves garlic, peeled and minced · 1 thumb-sized piece ginger, peeled and julienned

5. 5

   Step 5: Add the chopped tomatoes and cook, mashing with the back of a spoon, until softened.

   Uses Aromatic onion, garlic and ginger · 2 large Roma tomatoes, chopped

6. 6

   Step 6: Add chicken (1) and cook, turning occasionally, until color changes and juices run clear.

   Uses Softened tomato and aromatics · 1 whole chicken (about 3–4 pounds), cut into serving parts

7. 7

   Step 7: Add fish sauce (1 tablespoon) and continue to cook, stirring occasionally, for about 1 to 2 minutes.

   Cook fish sauce · 2 minUses Chicken and aromatics · 1 tablespoon fish sauce

8. 8

   Step 8: Add water (4 cups) and bring to a boil.

   Uses Chicken with fish sauce · 4 cups water

9. 9

   Step 9: Lower heat, cover, and simmer until chicken is cooked through.

   Uses Chicken and seasoned soup broth

10. 10

    Step 10: Add the long beans (1 cup) and either the 1 cup pickled young tamarind leaves or the prepared 2 cups fresh leaves from step 3. Cook until the beans are tender yet crisp.

    Uses Cooked chicken and broth · 1 cup long beans · 1 cup pickled young tamarind leaves (or use 2 cups fresh young tamarind leaves) · Pounded fresh tamarind leaves (alternative to pickled leaves)

11. 11

    Step 11: Stir in either the 2 tablespoons tamarind soup-base powder or the extracted fresh-tamarind juice from step 2. Continue cooking for about 2–3 minutes.

    Finish tamarind soup · 3 minUses Chicken soup with beans and tamarind leaves · 2 tablespoons tamarind soup-base powder (alternative to fresh tamarind) · Extracted fresh tamarind juice (alternative to powder)

12. 12

    Step 12: Season with salt (to taste) to taste. Serve hot.

    Uses Tamarind-soured chicken soup · Salt, to taste