Chicken Sinigang
Intro: Chicken Sinigang
A pretty popular Filipino soup, Sinigang is a sour, savory soup that can be made with beef, pork, chicken, or fish. I use chicken in my soup because I like the lemon-chicken flavor combo. If you were to try fish, I would recommend a white fish over a salmon. I steer away from using red meat in this soup because I don't immediately associate beef or pork with something very tart and sour.
This recipe, like so many of the ones I use, is flexible. I build my recipes mainly on feel, taste patterns, and smell. If things smell 'right' together, I use them together. That's how I decide on vegetables and spices. Sometimes I ask my mom what she puts in each recipe, and then if I know I can't get a certain item, I ask what my substitute options are.
Here's what I've settled on my must-haves for Sinigang:
Then, you add your lemon juice and lemon pepper. Half a lemon squeezed into the soup works just fine. Next, chop up the onion and toss it on in. Let the soup get to a boil for about 5-10 minutes, chop up the chicken while you wait, and add the chicken when the daikon slices start to turn a little transparent. The very last thing you add is the spinach, so it doesn't overcook. Wait until the chicken is finished cooking in the broth, and then toss in several handfuls of spinach. Let those simmer for a minute or two, keep stirring, and then you are ready to serve!
If you have steamed Jasmine Rice, make some! I love to add a spoonful or two of rice to the bottom of my bowl before dishing up the Sinigang. It's just the way I always ate it growing up. I love making this dish for my Filipino friends, because it reminds us all of good, Filipino food. Just like mom always made it.
This recipe, like so many of the ones I use, is flexible. I build my recipes mainly on feel, taste patterns, and smell. If things smell 'right' together, I use them together. That's how I decide on vegetables and spices. Sometimes I ask my mom what she puts in each recipe, and then if I know I can't get a certain item, I ask what my substitute options are.
Here's what I've settled on my must-haves for Sinigang:
- 1 pouch Tamarind Soup Base (Knorr brand), in 8 cups of water
- Chicken breasts and thighs, cut into bite-sizes (you can use as much as can fit in your soup pot)
- Daikon Radish slices
- Baby Spinach
- Asian Green Beans (the long, thing kind if I can find it)
- 1/2 or 1/4 White Onion (if I have it)
- Lemon juice, and Lemon Pepper if I'm feeling spicy!
Then, you add your lemon juice and lemon pepper. Half a lemon squeezed into the soup works just fine. Next, chop up the onion and toss it on in. Let the soup get to a boil for about 5-10 minutes, chop up the chicken while you wait, and add the chicken when the daikon slices start to turn a little transparent. The very last thing you add is the spinach, so it doesn't overcook. Wait until the chicken is finished cooking in the broth, and then toss in several handfuls of spinach. Let those simmer for a minute or two, keep stirring, and then you are ready to serve!
If you have steamed Jasmine Rice, make some! I love to add a spoonful or two of rice to the bottom of my bowl before dishing up the Sinigang. It's just the way I always ate it growing up. I love making this dish for my Filipino friends, because it reminds us all of good, Filipino food. Just like mom always made it.
10 Comments
CementTruck 11 years ago
squidbeetle 11 years ago
CementTruck 11 years ago
Sinigang na Hipon (although they use prawns in the recipe instead).
I'm sure you could use anything as long as the base is the same tamarind soup. You could probably even do lobster, or langostine(spiny lobster - no claws).
Flip ka ba?
squidbeetle 11 years ago
squidbeetle 11 years ago
CementTruck 11 years ago
I'm 0% Flip, but was born and raised there (Bicol Region). I speak the main language and a couple of dialects. But first, foremost, and most importantly, I cook, and enjoy, the food! :D
Favorite Dish = Bicol Express (makes no difference - male or female, this dish will put hair on your chest)
Cheers!
dada11 11 years ago
bicolanos are best in dishes with "Gata"(coconut milk) and chili Like Laing, and bicol express.
-proud pinoy
CementTruck 11 years ago
dada11 11 years ago
dada11 11 years ago
Try shrimp sinigang!. the best of them all.