|
Ingredients
|
| 1. 1 whole chicken, cut into serving pieces |
| 2.
Water to cover the chicken in the casserole |
| 3.
1/2 cup sliced tomatoes |
| 4.
1/4 cup sliced onions |
| 5.
1/4 cup thinly sliced ginger
|
| 6. 2 cloves garlic, peeled and pounded |
| 7.
4 cups sampalok (tamarind) young leaves and flowers, plus additional for garnish
|
| 8.
1 teaspoon salt |
| 9.
1 cup quartered radish |
| 10.
1 cup string beans, stringed and cut to 2-inch pieces |
| 11.
2 cups young camote (sweet potato) tops |
| 12.
Patis (fish sauce) to taste |
|
 Zesty with the flavors of ginger and tomatoes, with young tamarind leaves and flowers as the souring ingredient, this
chicken dish brings the comforting goodness of country cooking.
|
 1. Arrange chicken pieces in a deep
casserole and fill with enough water to cover the chicken. Add tomatoes, onions, ginger and garlic.
|
 2. Wrap
sampalok leaves and flowers in a cheesecloth or bouquet garninet bag; tie ends together. Add to chicken mixture in the casserole. Bring to a boil and simmer until chicken is almost tender, around 30 minutes. Season with salt. |
 3. Add radish and string beans. When these are half-cooked, add the
camote tops. Season with patis to taste. Continue simmering until chicken and vegetables are tender. |
 4. Squeeze the cheesecloth bag or bouquet garni bag to release the sour flavor into the soup. |
| 5. Before serving, garnish top with
fresh young sampalok leaves and flowers. |
|
|
