Sinampalukang manok is very similar to sinigang, a sour tamarind based soup but there are other ingredients used to make the soup sour such as guava, kalamansi or unripe mango and the most popular is the pork sinigang. But be reminded that sinampalukang manok is not a variation of sinigang where you have to saute the chicken with the onion, garlic and ginger whereas the sinigang you can put everything in pot and cook it.
Sinampalukang Manok (Stewed Chicken in Tamarind)
I still remember the first time I had a steaming bowl of sinampalukang manok. It was on a rainy afternoon at my Lola Cora’s house in Batangas, where the air smelled of damp earth and the comforting aroma of home-cooked meals. My uncle, Tito Boy, was the family’s self-proclaimed kitchen expert, and he swore by the importance of sautéing the chicken first—a step that, according to him, made all the difference.
The Difference Between Sinampalukang Manok and Sinigang
Many mistake sinampalukang manok for a variation of sinigang because of their shared sour broth. While both dishes use tamarind as the main souring agent, the preparation sets them apart. Unlike sinigang, where everything is simply thrown into the pot, sinampalukang manok follows a different approach—one that begins with sautéing. This step, my Lola explained, enhances the flavors by allowing the chicken to absorb the spices before being simmered in the tamarind-infused broth.
Sautéing for a Richer Flavor
When my cousin Marlon learned to cook this dish, he skipped the sautéing step and ended up with a broth that lacked depth. Tito Boy had to step in, explaining that sautéing garlic, onions, ginger, and tomatoes first builds a solid flavor base. The heat helps release their natural oils, creating a fragrant foundation that elevates the dish. When the chicken is added to the pan, it lightly browns, sealing in its juices before the broth is introduced.
The Heart of the Dish: Tamarind Leaves
The star of this dish is none other than the young sampaloc leaves. I remember my sister Joy coming home from a visit to Tarlac, raving about how fresh sampaloc leaves made all the difference. Unlike sinigang, which often uses tamarind paste or fruit, sinampalukang manok relies on the leaves to achieve its signature tang. The leaves not only provide a gentle tartness but also lend a slightly earthy note that balances the richness of the chicken.
Perfectly Tender Chicken and Vegetables
After the chicken has been simmered for about twenty minutes, it becomes beautifully tender, soaking up all the flavors of the broth. To complete the dish, fresh string beans and eggplants are added. My mom always said that adding vegetables at the right time is key—too early, and they’ll turn mushy; too late, and they won’t absorb the delicious broth. Three minutes is the sweet spot, allowing them to retain their crunch while still becoming infused with the soup’s flavors.
A Comforting Dish for Any Occasion
Growing up, sinampalukang manok was our go-to dish whenever someone caught a cold. The warm, slightly sour broth felt like a soothing remedy, waking up the senses and making you feel better almost instantly. Even now, whenever I crave something warm and nostalgic, this dish finds its way to my table.
A Taste of History
This dish is a testament to how Filipino cuisine beautifully balances bold flavors with simple techniques. Historically, sinampalukang manok was a favorite among early Filipino settlers, who relied on local ingredients like tamarind, native chickens, and vegetables straight from their backyards. The method of sautéing was likely influenced by Chinese culinary techniques, blending seamlessly into our traditional cooking styles.
Bringing It All Together
Once the final touches are added—a dash of black pepper and a few extra sampaloc leaves for an extra kick—it’s time to serve. I always follow my Lola’s advice to let the soup sit for a few minutes before ladling it into bowls, allowing the flavors to meld even further. A bowl of sinampalukang manok paired with steaming white rice is the ultimate comfort food, perfect for any day, but especially on a drizzly afternoon when you need a taste of home.
So the next time you’re craving something warm, sour, and deeply satisfying, give sinampalukang manok a try. Who knows? It might just become your family’s next favorite recipe, just like it has been for ours for generations.
How to Cook Sinampalukang Manok (Stewed Chicken in Tamarind)
Ingredients
- 1 whole medium-sized chicken sliced into serving pieces
- 1/2 cup cooking oil
- 1 head garlic crushed
- 1 pc large onion. sliced
- 2 Tbsp. crushed or sliced ginger
- 4 pcs medium-sized tomatoes sliced
- 15 pcs string beans cut into 1 to 1/2 inch pieces
- 3 pcs eggplant cut in halves
- 4 pcs long hot chili peppers for flavoring
- 2 to 3 cup finely chopped young sampaloc or tamarind leaves
- 4 cups water
- patis to taste
Instructions
How to cook sinampalukang manok:
- Sauté garlic, onion, ginger, tomatoes and the chicken pieces.
- Add patis and water, cover and simmer for about 20 minutes or until the chicken is almost tender.
- Add the string beans and eggplants, then cover and boil for 3 minutes.
- Add the young sampaloc leaves, pepper and water.
- Cover; bring to a boil and correct seasonings. Serve hot. Good for 8 persons.
Video
Notes
Cooking Tips:
Sauté for a Deeper Flavor
Never skip the sautéing step when cooking sinampalukang manok, as it helps develop a richer, more aromatic broth. Cooking the garlic, onions, ginger, and tomatoes before adding the chicken releases their natural oils, which enhances the soup’s overall taste. This technique also helps the chicken absorb the flavors better, making every bite more delicious.Use Fresh Sampaloc Leaves for Authentic Tanginess
For the best sourness, always use fresh sampaloc leaves instead of artificial souring agents. Fresh leaves give a balanced tang without overpowering the dish, unlike tamarind paste or powder, which can be too strong. Adding them towards the end of cooking preserves their flavor and slight bitterness, which complements the broth beautifully.Simmer for Perfectly Tender Chicken
Let the chicken simmer gently for at least 20 minutes to ensure it becomes tender and fully infused with the broth’s flavors. Cooking it over low heat prevents the meat from becoming tough while allowing the spices and tamarind essence to seep into every fiber. The result is a juicy, flavorful chicken that falls off the bone with every spoonful.
Thanks for sharing this recipe! This is one of my favorite Filipino dish!
Hi Toni, you are wolcome! and thanks also for sharing your comment!