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 😀
Chicken Sinigang sa Miso (Chicken in Tamarind Broth with Miso)
- Cooking Oil
- 4 pcs Chicken Thighs large size / cut in half
- 2 pcs Red Onion medium size / sliced
- 4 pcs Tomatoes medium size / sliced
- 2 tablespoons Cooking Oil
- 1 cup Miso Paste brown or white will do
- 2 bunches Mustard Leaves
- 1 cup Okra sliced
- 4 pcs Green Chili siling haba (filipino term)
- 20 g Sinigang Mix
- 4 cups 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 cook 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!!
♥ Have a nice day! 🙂 GOD Bless!! ♥