- 1 whole native chicken, cut into eight pieces
- 2 cloves garlic, chopped
- 1 pc onion, sliced
- 1 tablespoon vegetable oil
- 1 tablespoon ginger, julienned
- 3 tablespoons fish sauce
- ½ cup fresh tamarind
- 4 cups water
- 1 cup sliced string beans
- 1 cup sili (chili) leaves
- 1 cup sampaloc leaves
- Sauté garlic in oil until light brown.
- Add the onion and ginger.
- Fry the chicken and season with a tablespoon of fish sauce until the chicken
- turns light brown.
- In a separate sauce pan, boil tamarind until it becomes tender.
- Strain until you get a thick paste.
- Add the tamarind paste and let its flavors seep into the chicken for about half a minute.
- Add the water and bring to a boil.
- Let it simmer for 15 to 20 minutes depending on the size of the chicken.
- Season the broth to your liking by adding more fish sauce or salt.
- Add the vegetables starting with the string beans and let it cook for about a minute.
- Add the sili and tamarind leaves and simmer for a minute before turning the heat off.
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