Sinampalukang Manok with Leftover Pasta Noodles

This is a sour kind of soup with a twist! ☺️ I hd leftover pasta and decided to mix it in in this recipe. Hope you enjoy! 🌿

PreTime
50 Minutes
CookTime
45 Minutes
Yield
2 Serving

Sent by

on March 30, 2020 06:51

How to Make It

1. Step
On medium heat, add oil to your pan. Once oil is hot and ready, add garlic, onion, and ginger and sauté for a few seconds. Add the chicken in and sauté for at least 10 minutes to release it's juices.
2. Step
Once the chicken is sautéed, turn the heat on to low and add the water in until all the chicken is submerged in the water. Make your Sinigang sa Gabi Tamarind Soup Base, long green chilis, celery (for the leaves, add it in but make sure that you tie them all together or use a cheesecloth to bundle them together as you’re going to take them out when the dish is fully cooked) and hard cabbage parts in and give it a quick stir.
3. Step
Leave the pot on low until the soup comes to a full boil. Once the soup is on full boil, add peppercorns and fish sauce to taste — adjust it to your liking. If you have lemon salt, use it as well to REALLY add that sour kick to your dish. Remember to add the seasoning gradually, tasting as you go. Add the rest of the cabbage here.
4. Step
For the final step, add your leftover pasta noodles in, and give it a quick stir. Take out the celery leaves, and serve! Enjoy 😉

Ingredients

  • 1 whole chicken (chopped to the number of pieces you prefer)
  • 5 pieces chopped garlic
  • 1 medium red onion
  • 1 thumb of ginger
  • 1/4 of a green cabbage head (separate the hard parts and the soft parts)
  • 3 stalks chopped celery (save the leaves)
  • 3 long green chilis
  • 1 pack Sinigang sa Gabi Tamarind soup base
  • 100 grams cooked noodles (I used spaghetti for this recipe)
  • While peppercorns to season
  • to taste Fish sauce
  • Neutral oil to fry in
  • Water for the soup (eyeball this because every pan is different)
  • Lemon Salt (optional)

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