Stewed Chicken in Tamarind Soup
Ringo | On 10, Dec 2012
My father used to tell me that I should remove the fat parts of chicken and slimy thingy in between the skin and meat found in parts like legs, thigh, neck and many more. He said that those are the parts that makes the chicken stinky and the toxic materials that the chicken can’t secrete, due to they can’t sweat are found there.
He called those slimy things as “katay-katay”. I don’t know if it’s it’s the real term or one of the thousands slang term that my father used to make :p. I don’t spend time asking.
One of the father’s favorite chicken dish is the Stewed Chicken in Tamarind Soup or locally known as Sinampalukang Manok. This is a sour soup dish where the fruits used for the flavor was the unripe tamarind.
Here are the ingredients:
- 1 kilo chicken – chopped
- 10 pieces of unripe tamarind (medium sized)
- 1 thumb-size ginger – chopped
- 1 bundle pechay – bottom part removed
- 3 piece tomato – chopped
- 2 pieces green chilies (siling panigang)
- 4 cloves garlic – minced
- 1 medium onion – chopped
- 12 cups water
- salt and pepper to taste
- In a pan boil a cup of water, add the tamarind and when soften crush it using a spoon. Strain and set aside.
- I first remove some of the oil from the chicken (I hate oily foods). I do it by boiling the chicken in 1/2 cup of water and boil until the water evaporates. As soon as you hear a frying sound, that’s the time you remove the liquid from the pan. Set aside.
- Saute garlic and onion.
- Add ginger and let it simmer.
- Add tomatoes and wait until some of the skin peel off.
- Add the chicken and stir.
- Add water and boil for 10 minutes (Start the timer when the water started to boil).
- Add the liquid from crushed tamarind and let it boil.
- Add Salt and pepper to taste
- Add the green chilies and boil for a minute.
- Add the pechay and boil for 30 seconds.
- Serve and enjoy.