An easy Chicken Sinigang recipe made lightly rich and creamy with shavings of taro (gabi). It’s sour, savory and loaded with vegetables. If you’re looking for a great alternative to Pork Sinigang, then give this a try. It’s so good!
I love Sinigang.
If you follow me on Instagram, you probably think it’s an understatement because a) I post about it almost every week b) I love all things sour and c) I already have three other sinigang recipes on the blog.
So for today, we are having Chicken Sinigang or Sinigang na Manok a.k.a my daughter’s favorite variation of Sinigang. I cook this for her on a weekly basis and she absolutely loves it!
So what makes this easy? Well, it’s almost like an “instant pot dish” that can be done within 40 minutes and that already includes preparation of the ingredients. No sauteing is involved. It’s just a matter of bringing the chicken to a boil until fork-tender, cooking the vegetables and adding your favorite sinigang mix. That’s EAT!
My top favorite vegetables for sinigang are tomatoes, green chili, daikon radish, gabi or taro root, and sitaw or long green beans. Each of these essential ingredient plays an important part in creating the based-flavor of sinigang together with the chicken and the sampalok mix.
- ginger – highly recommended when cooking Chicken Sinigang
- choice of vegetables (sitaw, radish, eggplant, okra, winged bean, tomatoes, banana heart)
- fish sauce
- choice of souring agent i.e. sinigang sampalok mix, bayabas (guava), kamias etc.
The secret to rich and delicious Chicken Sinigang soup
Shaved or peeled taro (gabi in Filipino) It’s a neat trick I learned from a fellow food blogger. I used to cut gabi in chunks then mash them with a fork once it’s soft and tender just to make my sinigang soup thick and starchy. But ever since I learned this ingenious trick, there was no going back. It’s just so much easier and loved my handy dandy peeler more than ever 🙂
Keeping the green in Sinigang
I love seeing the green color in my sinigang. It just makes it looks fresh and beautiful.
Green vegetables mainly change in color when they are overcooked and when they come into contact with acidic ingredients which is highly likely to happen when cooking sinigang.
So how do you keep the green?
Once the meat is tender, add the green vegetables such as sitaw and okra. Let it cook for a few minutes just until tender but still al dente. Remove from the pot and set aside. Add the sinigang mix thereafter then cook for a few more minutes. That’s it!
Just before serving, add back the green vegetables on top of your sinigang bowl. Enjoy with rice! Yum!
Love sinigang? Here are more recipes for you!
Watch the video on how to make Easy Chicken Sinigang with Gabi
- 500 grams chicken pieces bone-in, skin-on
- 1 thumb ginger sliced
- 5 cups water
- 2 cups gabi or taro root shaved or thinly sliced
- 1 onion sliced
- 2 tomatoes sliced
- 1 cup white radish sliced
- 2 tablespoons fish sauce
- 4 pcs okra ends trimmed
- 4 pcs long beans or sitaw cut into 3 inch segments
- 1 pc green chili sili pangsigang
- 4 tablespoons Sinigang Mix I used Knorr Sampalok mix, add more if needed
- salt to taste
- Bring chicken, ginger, and water to boil in a pot. Skim foam. Add shaved gabi or taro root, onion, tomatoes, and radish. Reduce heat. Simmer with the lid on for 20mins until chicken is fork-tender.
- Season with fish sauce. Add okra and long green beans. Simmer, partially covered for 5 to 7 minutes.
- Remove okra and green beans, set aside. Pour sinigang mix, stir until completely dissolved. Simmer for 2 to 3 minutes. Season with salt. Serve immediately with warm rice. Enjoy!
- Vegetable variations: eggplant, winged bean, green beans, kangkong or water spinach and bok choy or pak choi
- Adjust the amount of Sinigang mix depending on how sour you want your soup to be.
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