Chicken Sinigang Recipe: Filipino Sour Soup

Chicken sinigang is a Filipino sour soup made with tender chicken, vegetables, and a tamarind-based broth, served hot with rice. This version uses sinigang mix for dependable tang and keeps the chicken juicy by simmering it gently; vegetables and souring ingredients vary by household and region.

Ingredients

2 lb (900 g) bone-in, skin-on chicken thighs or drumsticks
8 cups (1.9 L) water, plus more as needed
1 medium yellow onion, about 6 oz (170 g), peeled and quartered
2 medium tomatoes, about 10 oz (280 g), quartered
1 tablespoon (15 ml) neutral cooking oil
1 packet (about 1.4 oz / 40 g) sinigang sa sampalok seasoning mix, or the amount directed on the packet
1 tablespoon (15 ml) fish sauce, plus more to taste
1 small daikon radish, about 8 oz (225 g), peeled and cut into ½-inch (1.3 cm) half-moons
1 small eggplant, about 8 oz (225 g), cut into 1-inch (2.5 cm) chunks
8 oz (225 g) long beans or green beans, trimmed and cut into 2-inch (5 cm) pieces
2 cups (about 100 g) water spinach (kangkong), tough stems trimmed; or baby spinach
2 green finger chiles, optional
½ teaspoon (2.5 g) fine salt, plus more to taste
¼ teaspoon (0.5 g) ground black pepper

Instructions

Pat the chicken dry and season it with the salt and pepper. Heat the oil in a large, heavy pot over medium-high heat. Working in batches if needed, brown the chicken skin-side down for 5–6 minutes, then turn and brown the other side for 2–3 minutes. Transfer to a plate. Browning adds flavor, but you do not need to cook the chicken through yet.
Pour off all but about 1 tablespoon of fat from the pot. Add the onion and tomatoes and cook for 4–5 minutes, stirring and scraping up browned bits, until the onion starts to soften and the tomatoes release some juice.
Return the chicken and any juices to the pot. Add the water and fish sauce. Bring to a boil, then reduce the heat to maintain a gentle simmer. Skim off excess foam if you like. Cover partially and simmer for 25–30 minutes, turning the chicken once, until nearly tender. Avoid a hard boil, which can make the broth cloudy and the chicken tougher.
Stir in the sinigang seasoning mix, starting with the packet’s recommended amount if it differs from the quantity listed. Add the daikon and simmer for 8 minutes. Add the eggplant and long beans, then simmer for 5–7 minutes, until the vegetables are just tender.
Check the thickest part of a chicken piece with a food thermometer, avoiding the bone. USDA FSIS guidance sets 165°F (74°C) as the safe minimum internal temperature for poultry; continue simmering and check again if needed. Stir in the water spinach and chiles, if using, and cook for 1–2 minutes, just until the greens wilt.
Taste the broth and adjust with fish sauce for savoriness, salt if needed, or a little more tamarind mix for extra sourness. If it is too sour or concentrated, add hot water a little at a time. Serve while hot.

Tips

Control the sourness: Seasoning packets vary in strength and saltiness. Add most of the mix first, taste after it dissolves, and add more in small amounts. If you cannot find sinigang mix, use tamarind paste diluted in hot water, adding it gradually; the broth may taste less standardized, and you will need to adjust salt separately.
Choose the right chicken: Bone-in thighs and drumsticks stay moist and give the soup a fuller broth. Boneless thighs cook faster, so check them early with a thermometer; chicken breast is leaner and can dry out if simmered too long.
Keep vegetables from turning mushy: Cut sturdy vegetables evenly and add them in stages as directed. Water spinach cooks very quickly, so stir it in at the end rather than simmering it with the chicken.
Season after the mix goes in: Fish sauce and seasoning mix can both be salty. Taste the finished broth before adding extra salt, and remember that rice served alongside will soften the overall impression of sourness.

Serving Suggestions

Serve sinigang in deep bowls with plenty of broth, chicken, and vegetables. Put steamed white rice on the side or spoon the soup over it, as preferred. A small dish of fish sauce with sliced green chile lets diners add salty heat at the table. Since the soup is already tangy and savory, simple rice is a useful accompaniment rather than another strongly seasoned side.

Variations

Use pork shoulder or ribs instead of chicken for a richer, longer-cooking version; simmer until tender before adding the vegetables. For a lighter soup, use skinless chicken pieces and skim the broth. Radish, taro, okra, and mustard greens are common options in different versions of sinigang, but their cooking times differ: add firm taro early enough to become tender and quick-cooking greens near the end. Baby spinach can replace kangkong when water spinach is unavailable; it wilts faster and has a softer texture. For a more from-scratch souring base, simmer tamarind pods until soft, press the pulp through a sieve, and add the strained liquid gradually. Its sourness varies, so taste as you go.

Storage and Reheating

Refrigerate leftovers within 2 hours of cooking in shallow, covered containers. They keep for 3–4 days in the refrigerator. The broth may taste more sour after sitting, and the vegetables will soften further; for the best texture, store rice separately. Reheat soup on the stovetop over medium heat until steaming throughout, stirring occasionally, and use a food thermometer to confirm leftovers reach 165°F (74°C). In a microwave, cover loosely, stir partway through, and check several spots for 165°F (74°C). Add a splash of water if the broth has concentrated. Freeze soup for up to 2–3 months for best quality; thaw in the refrigerator and reheat to 165°F (74°C). Frozen vegetables may be softer.

Frequently Asked Questions

Can I make chicken sinigang without a seasoning packet?
Yes. Use tamarind paste or strained tamarind pulp as the souring base, adding it gradually and tasting until the broth is pleasantly tart. You will likely need to add salt and fish sauce separately because the paste does not contain the same seasoning as a packet.

Can I use boneless chicken?
Yes. Boneless thighs are a good choice, but they generally cook more quickly than bone-in pieces. Simmer until tender and verify that the thickest part reaches 165°F (74°C) with a food thermometer. Add them later if you want to avoid overcooking.

What can I use instead of kangkong?
Baby spinach is an easy substitute and should be added right at the end. Swiss chard or bok choy can also work, though they have a different texture and may need a few extra minutes depending on the thickness of their stems.

Why is my sinigang too sour?
Seasoning mixes and tamarind products vary. Stir in hot water a little at a time, then taste again; you can also add a small amount of fish sauce for balance. Avoid adding sugar as a first fix, since it changes the soup’s flavor rather than simply reducing its concentration.

Can I prepare it ahead?
Yes. Cook the soup, cool it promptly, and refrigerate within 2 hours. Reheat to 165°F (74°C) before serving. If you want firmer vegetables, cook the broth and chicken ahead, then add the vegetables while reheating and simmer only until tender.

Is chicken sinigang usually spicy?
It does not have to be. Green chiles are optional here, and you can leave them out or serve sliced chiles separately so each person can choose the heat level.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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