Monday, October 19, 2020
Home Chicken Chicken Sinigang sa Miso (Chicken in Tamarind Broth with Miso)

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.. 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)

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Servings: 4
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Ingredients (click ingredient to buy it)

  • 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
  • 20 g 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!!
Tried this recipe?Mention @AweZamLiv or tag #latestrecipesnet!


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