Classic Chicken Sinigang Recipe with Fresh Tamarind
A clean, vibrant chicken sinigang recipe featuring a tart broth made from fresh tamarind pulp, layered vegetables, and savory fish sauce for an authentic Filipino meal.
This chicken sinigang recipe captures the soul of Filipino home cooking, delivering a tart, clear broth that cuts through the richness of the meat. Unlike versions that rely on instant packets, this filipino sinigang uses fresh tamarind pulp to achieve a nuanced acidity that feels bright rather than chemical.
The secret to a great sour tamarind soup lies in the timing of the vegetables. By layering the radish, long beans, and eggplant according to their density, each piece retains its texture without turning into mush. Finished with a handful of kangkong and seasoned exclusively with fish sauce, this is the ultimate comfort food for a rainy day.
Ingredients
The Sour Base
- 250g fresh green tamarind pods (or 1/2 cup seedless tamarind pulp block)
- 2 cups (475ml) water for extraction
The Soup
- 1 kg (2.2 lbs) chicken, cut into serving pieces (bone-in thighs and drumsticks preferred)
- 1 large yellow onion, quartered
- 3 medium tomatoes, wedged
- 2 liters water
- 3-4 tablespoons fish sauce (patis), plus more to taste
- 1 large daikon radish (labanos), peeled and sliced into rounds
- 8-10 sitaw (long beans), cut into 2-inch lengths
- 2 small eggplants (talong), sliced diagonally
- 2-3 finger chilies (siling haba)
- 1 large bunch kangkong (water spinach) or baby spinach
Instructions
- 1
Boil the fresh tamarind pods in 2 cups of water for 10-15 minutes until the shells crack and the fruit is soft.
- 2
Mash the softened tamarind in a fine-mesh strainer over a bowl, pressing firmly to extract all the thick juice; discard the seeds and husks.
- 3
Place the chicken, onion, and tomatoes in a large pot, then cover with 2 liters of water.
- 4
Bring the pot to a boil, then lower the heat to a simmer, skimming off any gray foam that rises to the surface for a clear broth.
- 5
Pour in the fresh tamarind extract and the fish sauce, simmering for 20 minutes until the chicken is nearly tender.
- 6
Add the sliced radish and simmer for 5 minutes, followed by the long beans and finger chilies.
- 7
Toss in the eggplant slices and cook for another 3-4 minutes until the vegetables are fork-tender but not falling apart.
- 8
Taste the broth and add more fish sauce if you need more salt or a splash of water if it is too sour.
- 9
Turn off the heat and stir in the kangkong leaves, allowing the residual heat to wilt them for 1 minute before serving.
Nutrition (per serving)
Estimates only — not medical or dietary advice.
- Calories
- 385 kcal
- Protein
- 34 g
- Carbs
- 16 g
- Fat
- 21 g
- Fiber
- 5 g
- Sugar
- 6 g
- Sodium
- 1280 mg
Tips
- → Use bone-in chicken thighs for the best flavor; chicken breast tends to dry out during the simmering process.
- → If you can't find fresh tamarind pods, look for the compressed blocks of tamarind pulp in the Asian aisle—it’s the next best thing to fresh.
- → Don't skip the tomatoes; they provide a subtle sweetness and umami that balances the sharp acidity of the tamarind.
- → For an extra kick, smash one of the finger chilies against the side of the bowl before eating.
FAQ
Can I use tamarind powder instead of fresh pulp?
Yes, you can substitute 1.5 to 2 tablespoons of sinigang mix powder, but start with less and taste as you go, as the powder is often saltier than fresh pulp.
How do I make my sinigang broth clearer?
The key is to skim the scum meticulously during the first 10 minutes of boiling the chicken and to avoid a rolling boil, which can emulsify fats and make the soup cloudy.
Why does my eggplant turn brown in the soup?
Eggplant oxidizes quickly. Slice it just before adding it to the pot, and ensure it is submerged in the acidic broth immediately to help maintain its color.
Is chicken sinigang healthy?
Yes, it is a nutrient-dense soup packed with vitamin C from the tamarind and fiber from the various vegetables, all while being relatively low in fat.
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