Sinampalukang Manok (Chicken Stewed in Tamarind Broth)

INGREDIENTS:
  • 2 lbs. chicken, cleaned and cut into serving pieces
  • 2 cups murang dahon ng sampalok (young tamarind leaves)
  • 10-12 pcs. bunga ng sampalok (tamarind fruits)
  • 3 cloves garlic, minced
  • 1 small onion, finely chopped
  • 1 thumb-sized ginger, julienned
  • 3 small tomatoes, quartered
  • 2 cups dahon ng kangkong (water spinach leaves)
  • 4 cups plain water or rice wash water
  • 2 tbsps. patis (fish sauce)
  • ¼ tsp. salt
  • 2 tbsps. cooking oil

PROCEDURE:
  1. Wash the tamarind fruits. In a small pot, boil the tamarind fruits with two cups of water until tender and the skin begin to break. On a strainer, mash and extract the tamarind juice, returning some liquid on the strainer while continuously mashing to completely extract all the juice. Discard the used pulp, seeds and skin. Set aside the tamarind juice. This will be the base for the soup dish.
  2. Heat the oil in a large sauce pan and sauté the garlic, onions, ginger and tomatoes.
  3. When the tomatoes are slightly limped, add the chicken pieces and pour in the fish sauce. Stir continuously until the color of the chicken turns light brown.
  4. Pour in two cups of water and the tamarind extract. Bring to a boil. Add more water if necessary.
  5. Add the young tamarind leaves and simmer for 30 minutes or until the chicken is fork tender. Season with salt.
  6. Toss the water spinach and cook for a few seconds. Remove from heat
  7. Transfer into a serving bowl and serve while the soup is warm. Enjoy!

**Number of Servings: 4 to 5

TIPS FROM ENZ:
  1. You may use the commercialized chicken if you want it meatier. If you want it tastier, use the native chicken. But it will take longer cooking for the native chicken to tenderize as it has tougher meat compared to the one usually sold in the market.
  2. This dish is best eaten with patis (fish sauce) with crushed siling labuyo (bird's eye chili) as a side dip.
  3. You may get rid of boiling and juicing tamarind fruits by using commercialized tamarind powder mix and bouillons for convenience. The only downside is, the pre-mix ingredients are loaded with more sodium and MSG. I believe some groceries also sell preserved tamarind fruits in a bottle. But then, if you opt for more natural and healthier ingredients, go for some fresh tamarind fruits. Just boil your fruits ahead of time and it will only take you a few muscles to flex for the mashing.
  4. Boost your vegetables by adding talong (eggplants), sitaw (string beans) and okra. Mine, I kept it minimal with just kangkong (water spinach) as I want to enjoy the soup.
  5. You may also put long green chili to add some spice.