Sunday, August 12, 2007

Chicken Sinigang

Chicken Sinigang Recipe

1(about 1-1/2 lb.)chicken fryer
1 cup 2-inch pieces sitao
1 cup quartered small radishes
¼ cup onions
3 cups camote tops
2 cups tamarind tops (young leaves)and flowers
1tbsp. Coarse salt
Patis to taste

Clean chicken,cut to serving pieces, sprinkle with salt and set aside. Wrap tamarind leaves and flowers and young banana leaf or piece of clean gauze or sinamay and boil in water to cover with the chicken pieces, tomatoes and onion until chicken is almost tender .Remove tamarind from mixture mash and express juice and add to chicken. Discard leaves and flowers. Add the rest of the ingredients and continue cooking until chicken is tender and vegetables are just crisp-tender. Correct seasoning by adding patis to taste. Serve hot.

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