As requested by an FB friend who happens to have seen my Chicken Sinampalukan just this week courtesy of my wife who else (lol). The one my Mom usually cook consist of native chicken meat which is tastier and takes a longer time in cooking since the meat is much compact and has a lesser liquid on it. Unlike the commercially available chicken where in the meat is much juicier, more tender, and much dense.
Also included is a plate of rice drenched in chicken blood and let to dry, Tamarind young leaves or sprouts. These leaves appears whenever a Tamarind tree is about to bear fruits, they are the light green colored ones sprouting on the tip of older, greener leaves. A gram of this leaves in the market cost 25 pesos to 30 pesos. During my childhood days here in our place, Tamarind trees are abundant and so is the sprouts and the fruits which sometimes we make into cold tamarind juice. Thus Sinigang is a common viand on every mealtime in our house. One of the Uncommon is the Sinigang sa Mangga and the Sinigang sa Santol. Anyway lets just take sinigang one at a time. So here's my take on Chicken Sinampalukan.
Ingredients:
Fresh Chicken - 1 and half kilo. Adobo cut. (commercial)
Sampalok mura (young sprouts) - 2 grams.
Ginger - sliced thinly
Onion - 1 medium size chopped
garlic - 1heart chopped
Tomato - 2 pcs sliced thinly
Water Spinach (Kangkong) - 1 bunch
Green Chili (panigang) - 2 pcs cut in half
Taro root (Gabi) - 4 medium size peeled and cut in half.
Rice drenched in chicken blood (optional) - 2 plates cut in four
String beans - 1 bunch cut into bite sizes.
Tamarind Powder - 1 large pack
Chicken Cube
Salt and pepper
Fish sauce (patis) - 2 tablespoon
Procedures:
Wash the chicken thoroughly and drain the excess water. Put at least 2 teaspoon full of salt on to the tamarind leaves and rub them until its juices comes out. Throw away small stems where the leaves are attached. Saute garlic, onion, ginger, tomatoes. Put in the chicken and cover to let its juices come out. Pour in fish sauce and let it simmer for a minute or two. I always use fish sauce on every chicken dish I make except on barbecues, and oven cooked chickens. Fish sauce brings out that aromatic taste and flavor of the chicken. Add Chicken cube and taro roots. Add at least 5 cups of water and put in the blood drenched rice. Let it boil then add the vegetables, green chili, tamarind powder, salt and pepper to taste. The cooking process should take at least 30 minutes of your cooking time. Serve hot in a bowl with rice.
Also included is a plate of rice drenched in chicken blood and let to dry, Tamarind young leaves or sprouts. These leaves appears whenever a Tamarind tree is about to bear fruits, they are the light green colored ones sprouting on the tip of older, greener leaves. A gram of this leaves in the market cost 25 pesos to 30 pesos. During my childhood days here in our place, Tamarind trees are abundant and so is the sprouts and the fruits which sometimes we make into cold tamarind juice. Thus Sinigang is a common viand on every mealtime in our house. One of the Uncommon is the Sinigang sa Mangga and the Sinigang sa Santol. Anyway lets just take sinigang one at a time. So here's my take on Chicken Sinampalukan.
Ingredients:
Fresh Chicken - 1 and half kilo. Adobo cut. (commercial)
Sampalok mura (young sprouts) - 2 grams.
Ginger - sliced thinly
Onion - 1 medium size chopped
garlic - 1heart chopped
Tomato - 2 pcs sliced thinly
Water Spinach (Kangkong) - 1 bunch
Green Chili (panigang) - 2 pcs cut in half
Taro root (Gabi) - 4 medium size peeled and cut in half.
Rice drenched in chicken blood (optional) - 2 plates cut in four
String beans - 1 bunch cut into bite sizes.
Tamarind Powder - 1 large pack
Chicken Cube
Salt and pepper
Fish sauce (patis) - 2 tablespoon
Procedures:
Wash the chicken thoroughly and drain the excess water. Put at least 2 teaspoon full of salt on to the tamarind leaves and rub them until its juices comes out. Throw away small stems where the leaves are attached. Saute garlic, onion, ginger, tomatoes. Put in the chicken and cover to let its juices come out. Pour in fish sauce and let it simmer for a minute or two. I always use fish sauce on every chicken dish I make except on barbecues, and oven cooked chickens. Fish sauce brings out that aromatic taste and flavor of the chicken. Add Chicken cube and taro roots. Add at least 5 cups of water and put in the blood drenched rice. Let it boil then add the vegetables, green chili, tamarind powder, salt and pepper to taste. The cooking process should take at least 30 minutes of your cooking time. Serve hot in a bowl with rice.
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