If tamarind is your preferred souring agent for sinigang, you’ll love sinampalukang manok. Unlike sinigang, which you can make with other sour fruits, this dish exclusively calls for sampalok. It also uses fewer vegetables (just fresh sampalok leaves!) and leans on ginger as a secondary flavor. Some describe it as a “healthier” alternative for people who crave sinigang na baboy but want to cut back on fatty meats.
Do you want to learn how to cook sinampalukang manok at home? This recipe simplifies the process with a ready-to-use sinigang mix and broth cubes from Knorr. While sinigang meat is typically cooked directly by boiling, this dish requires you to brown the chicken first with minced ginger before adding the soup components. Don’t be tempted to skip this additional step; it ultimately makes for a more flavorful bite. It’s worth a few extra minutes of cook time.
Ingredients for the Easiest Sinampalukang Manok You’ll Make
Beginner-Friendly Sinampalukang Manok Recipe
Step 1 :
Heat oil in a pot over medium flame. Sauté garlic, onions, and ginger until fragrant.
Add chicken pieces and sauté until browned and slightly crisp.
Simmer until the chicken is tender. Add sampalok leaves, then remove from heat.
Traditional sinampalukang manok is light on veggies, but feel free to add more to boost the dish’s nutritional value. Long beans, eggplant, and juicy tomatoes are other sinampalukang manok ingredients you can try. You can make your version spicier with red or green chilies or heavier on umami with patis and tamarind powder. Double the amount of ginger and add a dash of turmeric to make this soup more soothing for the stomach.