• 3/4 kg chicken, sliced into serving pieces
  • 2 cups fresh spinach
  • 3 medium tomatoes, quartered
  • 2 tablespoons fish sauce
  • 1 1/2 cups tamarind leaves
  • 1/2 lb long green beans (or string beans)
  • 1 medium Chinese eggplant sliced
  • 1 medium onion, sliced
  • 1 tablespoon sinigang mix (optional)
  • 1 chicken bouillon
  • 3 tablespoons cooking oil
  • 3 to 4 cups water
  1. Heat oil in a cooking pot.
  2. Saute onion and tomatoes.
  3. When the onions and tomatoes becomes soft, add the chicken and then cook until the color of the outer part turns light brown.
  4. Pour-in the fish sauce, and then add chicken bouillon. Stir.
  5. Pour-in water and let boil.
  6. Add tamarind leaves, simmer until chicken becomes tender.
  7. Add the eggplant and long green beans. Cook for 5 to 8 minutes.
  8. Put-in the spinach and cover the cooking pot. Let the cover stay for 5 to 6 minutes for the residual heat to cook the spinach.
  9. Transfer to a serving bowl. Serve.
  10. Share and enjoy!
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