Sinigang Na Manok(Chicken in Sour Broth)

Here’s the chicken sinigang that earned its spot on every Filipino dinner table.

A whole cut-up fryer gets browned with garlic, onion, and sliced tomatoes before simmering in tamarind-soured water seasoned with patis (fish sauce) and black pepper.

The hour-long simmer turns the chicken impossibly tender while the broth develops that signature sour-savory depth.

Icicle radish adds crunch and sweetness, and a big pile of mustard greens (or watercress) wilts into the hot broth at the very end for a sharp, peppery finish.

Serve it steaming over rice and you’ve got dinner sorted.

Pro Tips

• Brown the chicken pieces well before adding liquid. That golden color means more flavor in your broth
• Icicle radish (daikon) is traditional here. If you can’t find it, regular radishes sliced thick will do
• Patis (fish sauce) is the secret weapon. It adds umami without making the soup taste fishy
• Toss in the scallions right at the end for a fresh, oniony pop on top