12.058 Chicken Sinigang


4 (Thu) March 2021

Chicken Sinigang


by me

at home

-Changgok, Sujeong, Seongnam, Gyeonggi, Republic of Korea-

with the Family

Out of the blue, I received a package in the mail from Pinoy Store, a local website selling Filipino food products.  It turned out to be my dear goddaughter KF, sending a timely re-up of sinigang soup powder (see 11.363 AHQFGT Premium).

What gave me pause was the sender’s address appeared to be a residential apartment in the southern province of Chuncheongnam-do.
Mango Tang!

With plenty on hand, I used 2 sachets to make a huge pot of whole chicken sinigang.  In 6.5 years of living in the Philippines, I had only encountered sinigang varieties involving pork, beef, corned beef, and shrimp, never chicken, but I’m sure that chicken is perfectly legit.

Out of respect, I used traditional chicken (tojong dak).

It was mostly hit, a bit miss.  The broth turned out luxuriously rich and thick.  However, the chicken didn’t take on much of the sinigang flavor.  Anyway, the dish was solid overall.

Next time, I’ll marinate the chicken for an hour in advance of the boil.

I’m really liking the addition of thinly sliced scallion at the end, off heat, providing a punchy counterpoint to the sourness of the soup.

(See also FOODS.)

(See also PLACES.)

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