Sinampalukang Manok

To make Sinampalukang Manok, start by sautéing onions and tomatoes in oil until soft. Then, add the chicken and cook until lightly browned. Pour in fish sauce and chicken bouillon, followed by water, and bring to a boil. Add tamarind leaves and optional sinigang mix, then simmer until the chicken is tender. Finally, add eggplant and long green beans, cooking for an additional 5 to 8 minutes, and finish with spinach. The total cooking time is approximately 30-40 minutes.

Yes, you can make Sinampalukang Manok gluten-free by ensuring that the fish sauce and chicken bouillon are gluten-free options. For a vegetarian version, substitute the chicken with tofu or mushrooms and use vegetable broth instead of water. You can also omit the fish sauce or replace it with a vegan alternative.

If you can't find tamarind leaves, you can substitute them with fresh lime or lemon juice to achieve a similar tangy flavor. Alternatively, you can use other souring agents like green mango or calamansi juice, but adjust the quantity to taste as they can be more potent.

To store leftover Sinampalukang Manok, let it cool completely before transferring it to an airtight container. It can be refrigerated for up to 3-4 days. For longer storage, consider freezing it in a freezer-safe container for up to 2 months. When reheating, add a little water to maintain the soup's consistency.

Sinampalukang Manok pairs beautifully with steamed rice, which helps soak up the savory broth. You can also serve it with a side of fried or grilled fish for a complete meal. For a refreshing contrast, consider a simple cucumber salad or pickled vegetables on the side.