Sinigang na Manok with Banana Blossom. More often most Pinoy will cooked chicken as Tinola. Most will not try or attempt to cook chicken as Sinigang for the reason that it might not turn all right or would rather have a tinola instead of sinigang. Sinigang na Manok is as good as Pork Sinigang or Beef Sinigang. There is no special cooking method anyone who have cooked sinigang could cook also Sinigang na Manok. As to most of my Sinigang recipe I do not sauté the ingredients, sinigang is a simple boiled soup dish. For this recipe aside from the usual sinigang vegetable ingredients I also added banana blossom. Banana blossom make the soup milky and add a distinct flavor that complement the sourly taste of the broth.
Here is the recipe on my version of Sinigang na Manok with Banana Blossom, try it.
1 kilo chicken, cut into serving pieces
1 medium size banana blossom, cut into wedges
1 medium size labanos, skinned, sliced diagonally
2 medium size eggplant, trimmed, sliced diagonally
2 medium size tomato, quartered
2 medium size taro root, cubed
1 medium size onion, quartered
2-3 pcs. green chili
1-2 tbsp tamarind sinigang mix
Wash chicken thoroughly. In a large pot, boil 6 to 8 cups of water, Add in the taro root and simmer for 3 to 5 minutes or until the taro root start to disintegrate. Now add in the onion, tomato and banana blossom, then simmer for 2 to 3 minutes. Add in chicken and continue simmering for 15 to 20 minutes or until the chicken is tender. Remove scum that rises. Season with salt to taste. Add in green chilli, eggplant and labanos, cook for another 2 to 3 minutes or until vegetables are just cooked but firm. Serve hot.