INGREDIENTS

1 whole chicken, cut into eighths

2 cloves garlic, chopped
1 medium-size Onion, sliced
1 tablespoon vegetable oil
1 tablespoon ginger, julienned
2 tablespoons patis (fish sauce)
1 pack sinigang sa sampaloc mix or ½ cup fresh tamarind paste
4 cups water
1 cup sliced string beans
1 cup sili (chili) leaves
1 cup sampaloc leaves

Saute garlic in oil until light brown. Add the onion and ginger. Fry the chicken and season with a tablespoon of fish sauce until the
chicken turns light brown.

Add the tamarind paste or sinigang mix and let its flavors seep into the chicken for about half a minute. Add the water and bring to a
boil. Let it simmer for 15 to 20 minutes depending on the size of the chicken. Add the rest of the fish paste. You can season the broth to
your liking by adding more fish sauce or salt.

Add the vegetables starting with the string beans and let it cook for about a minute. Add the sili and tamarind leaves and let simmer for a
minute before turning it off. Serve with freshly cooked and steaming hot rice.