Sinampalukang Manok: Chicken in Tamarind Broth
Sinampalukang manok is chicken simmered in a sour broth made with young tamarind leaves and ginger. It is lighter and brighter than tinola, and a classic remedy for hot, humid days.
About Sinampalukang Manok
Sinampalukang manok is a Filipino chicken soup soured with tamarind leaves or tamarind (sampalok) and flavored with ginger. It sits between tinola and sinigang: the broth has the ginger of tinola with the sourness of sinigang. It is bright, refreshing and very good with rice.
Sinampalukan is a way of cooking in which a dish is soured with tamarind (sampalok), often with young tamarind leaves. The chicken version is popular in Tagalog regions and is known for its refreshing sourness and the warm flavor of ginger. It is lighter than sinigang and a good way to use tamarind leaves when they are in season.
Ingredient notes
- Tamarind leaves: have a delicate sourness and a fresh, green taste. If unavailable, use extra tamarind base and spinach.
- Ginger: gives the broth its warmth. Slice thinly.
- Tamarind base or pulp: add gradually and taste; the broth should be pleasantly sour, not harsh.
- Fish sauce: seasons the broth and rounds out the sourness.
Tips for the best Sinampalukang Manok
- Use young tamarind leaves if you can find them; their sourness is gentle and fresh.
- Add the tamarind base gradually and taste as you go.
- Add the leaves last and turn off the heat so they stay green.
- Skim the broth during the first minutes for a cleaner taste.
What to serve with Sinampalukang Manok
Serve hot with steamed rice and fish sauce with chili.
Variations and substitutions
- Fresh tamarind: boil and mash 100 g of fresh tamarind and strain it into the broth.
- Pork version: use pork ribs and simmer longer, as in our Pork Sinigang.
- More veggies: add long beans or radish.
Storing and reheating
Store leftovers in the refrigerator for up to 3 days. The leaves lose their color, so add fresh ones when reheating if you can.
Frequently asked questions
What is the difference between sinampalukan and sinigang?
Sinampalukan uses young tamarind leaves and is typically made with chicken and ginger, while sinigang is built on tamarind pulp and can use many meats and seafood.
Where can I find tamarind leaves?
Asian grocery stores sometimes carry them, either fresh or frozen. If you can't find them, use spinach with a tamarind soup base.
Can I use chicken breast?
Yes, but cook for a shorter time. Bone-in thighs and drumsticks give a richer broth.
Is sinampalukang manok the same as sinigang na manok?
They are related. Sinampalukan uses tamarind leaves and ginger, while sinigang usually uses tamarind pulp and many vegetables.
More Filipino recipes you might like
Chicken Afritada, Filipino Chicken Curry and Chicken Barbecue.
