Sinampalukan Manok Recipe

Name: Lina's Filipino Marketplaces Sinampalukan Manok Recipe
Cook time: 1 h
Total time: 1 h
Yield: 6 servings
Cuisine: Filipino
Ingredients: 1.5 kg bone-in chicken pieces (thighs and drumsticks); 1 tbs salt; 1 tsp ground black pepper; 2.5 l water; 150 g fresh tamarind pulp (strained) or bottled tamarind concentrate; 80 g fresh ginger; 1 pc onion; 6 cloves garlic cloves, crushed; 3 tbs fish sauce (patis); 1 tsp rock salt or additional salt to taste; 400 g green papaya, peeled and cut into wedges (or chayote); 2 pcs siling haba or long green chilies (optional); 200 g leafy greens (kangkong/water spinach or pechay); 2 pcs spring onions, sliced; 1 tsp freshly ground black pepper; 2 tbs fried garlic (for garnish); 4 pcs calamansi or lemon wedges

Inspired by Lina's Filipino Marketplace

Time1h

Serves6

Make Sinampalukan Manok Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Chicken & Marinade

3 1/3 lb (1.5 kg) bone-in chicken pieces (thighs and drumsticks)

1 tbs Celtic sea salt

1 tsp ground black pepper

Soup Base

10.6 cup (2.5 l) water

5.29 oz (150 g) fresh tamarind pulp (strained) or bottled tamarind concentrate

2.82 oz (80 g) fresh ginger

1 pc Onion

6 cloves garlic cloves, crushed

3 tbs fish sauce (patis)

1 tsp rock salt or additional salt to taste

Vegetables & Garnish

14 1/8 oz (400 g) green papaya, peeled and cut into wedges (or chayote)

2 pcs siling haba or long green chilies (optional)

7.05 oz (200 g) leafy greens (kangkong/water spinach or pechay)

2 pcs spring onions, sliced

1 tsp freshly ground black pepper

Optional/Finish

2 tbs fried garlic (for garnish)

4 pcs calamansi or lemon wedges

Method

Chicken & Marinade

Prepare chicken

Rinse the chicken pieces and pat dry. Season evenly with 1 tablespoon salt and 1 teaspoon ground black pepper. Let rest 10 minutes while you prepare other ingredients so flavors settle.

Soup Base

Prepare aromatics

Peel ginger and slice into 1/4-inch thick coins. Peel and quarter the onion. Crush garlic cloves lightly with the side of a knife.

Make tamarind pulp (if using fresh tamarind)

If using fresh tamarind pods, remove shells and fibers, soak the pulp in 1 cup warm water for 10 minutes, then squeeze and strain to yield about 150 g (or use bottled concentrate). Reserve pulp and discard solids.

Bring broth to a simmer

In a large pot (5–6 liters), add 2.5 L water and bring to a gentle boil. Add the seasoned chicken pieces, sliced ginger, quartered onion, and crushed garlic. Reduce heat to medium-low and simmer uncovered for 20 minutes, skimming foam/scum from surface occasionally to keep broth clear.

Add tamarind and season

After 20 minutes, stir in 150 g tamarind pulp (or 3–4 tbs tamarind concentrate adjusted to taste) and 3 tablespoons fish sauce. Continue to simmer gently for another 10 minutes so sourness blends with the chicken. Taste the broth and add additional rock salt (up to 1 tsp) if needed.

Vegetables & Garnish

Cook papaya/chayote and chilies

Add the 400 g green papaya wedges (or chayote) and the 2 siling haba (if using) to the pot. Simmer for 8–10 minutes until papaya is fork-tender but not falling apart.

Finish with greens

Add the 200 g kangkong or pechay and simmer 1–2 minutes until wilted and bright green. Stir in sliced spring onions and 1 teaspoon freshly ground black pepper. Adjust seasoning with fish sauce or salt if necessary.

Serve

Ladle sinampalukan into bowls, making sure each serving has chicken, papaya, and some broth. Garnish with fried garlic and serve calamansi or lemon wedges on the side for extra tang. Provide extra fish sauce or siling labuyo if diners want more heat.