Chicken Sinigang

My  Chicken Sinigang Recipe is not like the traditional sinigang we grew up with.

It's richer in consistency, and the flavor of gabi is more dominant than the sourness in the soup.

For a change, why not try this recipe.

Ingredients:

1 kilo chicken cutlets

1 medium-sized onion

2 ripe tomatoes, sliced

1 small gabi, thinly-silced (for the broth)

2 big gabi, cut into cubes

3 pieces okra, cut into strips

1 eggplant, cut diagonally

3 pices siling pangsigang

1 bunch of kangkong or spinach, get the leaves only

1 liter of boiled water

2 tbsp. pure calamansi juice or

(2 tbsp. Knorr Sinigang Mix)

patis

sea salt

vegetable oil

Directions:

Rub the chicken cutlets with patis then drain.

In a large pot, pour a small amount of oil. Saute onion and tomatoes. Immediately,

add the chicken cutlets. When the chicken turns a little brown, pour a liter of water.

Add the thinly-sliced gabi and simmer for about 10 minutes. Remove scum from the broth.  Add the eggplant, okra and cubed gabi. Simmer for another 5 minutes. Put the flame out and add the Kangkong leaves before serving.