Chicken Sinigang sa Miso (Chicken in Tamarind Broth with Miso)

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:  :)

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First, saute the onion, then the tomatoes..

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..add the chicken pieces

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..then the miso

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add water and chillies..bring to a boil

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..when chicken is tender, add okra

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..add the  mustard greens last

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..cook for about 5 minutes more..

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Serve hot with rice, lots of rice!  *burp* oops, excuse me :D

Chicken Sinigang sa Miso (Chicken in Tamarind Broth with Miso)
Source: 
Recipe type: Main, Chicken, Filipino food
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 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
Instructions
  1. 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).
  2. 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.
  3. 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.
  4. 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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