Sinampalukang Manok

To make Sinampalukang Manok, start by heating oil in a pot and sautéing onions and tomatoes until soft. Then, add sliced chicken and cook until lightly browned. Pour in fish sauce and chicken bouillon, followed by water, and let it 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 before stirring in spinach and letting it sit to wilt.

Yes, Sinampalukang Manok can be made gluten-free by ensuring that the fish sauce and any bouillon used are gluten-free. This traditional Filipino chicken soup is naturally gluten-free as it primarily consists of chicken, vegetables, and tamarind leaves.

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 a small amount of tamarind paste, but adjust the quantity to taste, as it can be more concentrated.

To store leftover Sinampalukang Manok, let it cool to room temperature, then transfer it to an airtight container. It can be refrigerated for up to 3 days. For longer storage, consider freezing it in a freezer-safe container for up to 2 months. Reheat thoroughly before serving.

Sinampalukang Manok pairs beautifully with steamed rice, which helps soak up the savory broth. You can also serve it alongside a fresh vegetable salad or fried plantains for a complete meal. For a more traditional experience, consider serving it with a side of pickled vegetables.