After so many months I’m posting for KCC again, welcome back, me! :D. The theme for the month of July is: Sinigang- my favorite!!
Sinigang is a Filipino dish of tamarind-based soup of meat ( or seafood) and veggies. It’s sour and delicious, really delicious, I can’t describe it, you just have to make it to see for yourself; I’m talking about pork sinigang, btw which is my favorite but there are other types of sinigang: beef, prawns, fish ( usually milkfish or salmon); other sinigang varieties use different souring agent like santol, guava, kamias and miso. I have never tried making sinigang sa miso or use chicken for sinigang so that’s what I decided to make for this month’s KCC theme.
I just made this chicken sinigang tonight for dinner and it was sooo good! It’s my first time to cook using miso. I was surprised to learn that miso is actually made of soybeans- fermented soybeans and that it doesn’t taste sour at all – it doesn’t smell good, either( my husband said that it smells like feet.. lol..so silly) – and here I thought that it’s what makes the soup sour but I was wrong. It turns out that a souring agent like tamarind or lemon juice is still needed to turn it into a sinigang dish and that the miso aside from giving umami to the soup, also acts like a thickener just like the gabi (taro) in pork sinigang .
…here’s my Chicken Sinigang: 🙂
First, saute the onion, then the tomatoes..
..add the chicken pieces
..then the miso
add water and chillies..bring to a boil
..when chicken is tender, add okra
..add the mustard greens last
..cook for about 5 minutes more..
Serve hot with rice, lots of rice! *burp* oops, excuse me 😀
- cooking oil
- 4 large chicken thighs, cut in half
- 2 medium red onion sliced
- 4 medium tomatoes sliced
- 2 tablespoons of cooking oil
- 1 cup miso ( brown or white will do)
- 2 bunches mustard leaves
- 1 cup sliced okra
- 4 siling haba or chilli fingers
- 20g sinigang mix
- 4 cups of water
- Heat about 2 tablespoons of cooking oil in a pot over medium high heat. Saute onion and tomatoes until tender; add chicken pieces and cookk until chicken juice runs clear ( there should be no more blood oozing from the chicken).
- Add the miso, mix and cook until the miso is softened and mushed up then add 4-5 cups of water, season with fish sauce to taste then turn up heat/fire to high, cover and bring mixture to a boil then lower heat to allow soup to simmer until chicken is tender; about 20 minutes.
- Add okra then put lid back on and cook for 5 minutes, then take off lid again and add mustard leaves. Cover and cook just until mustard leaves are wilted.
- Taste and adjust seasoning. Cover the pot, cook for a minute more then turn off heat. Serve hot with rice, lots of rice! Enjoy!!
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