We followed this recipe from Liza Agbanlog’s Quintessential Filipino Cooking cookbook, with some modifications. First, we cut 3 lbs chicken quarters (2 chicken quarters and 1 chicken thigh), skin removed. We left the skinned drumsticks intact, and we skinned and deboned the thighs, cutting them into bite-sized pieces. We lightly seasoned with salt, and we refrigerated the drumsticks and thigh bones in one bowl and the chopped thigh meat in another bowl. Second, heat a low-walled Dutch oven with 1 Tbsp oil, and saute 1 large sliced onion and 1 inch microplaned ginger (about 1 Tbsp) until fragrant, and then add the larger chicken pieces. Saute for a few mins, and then stir in the chopped chicken thighs until the chicken is no longer pink. Add 1 Tbsp fish sauce and saute. Third, add 8 cups unsalted chicken broth, deglazing the browned bits on the bottom of the pot. Add a 50 g packet of tamarind seasoning mix (we use Mamasita brand), then bring to a boil, cover, and reduce to a medium simmer (25 mins). Fourth, after the 25 mins, add 8 oz sugar snap peas (trimmed) and 2 serrano peppers (tops removed), then cover and simmer on low for 3 mins. Just before serving, add 5 oz baby spinach to the soup pot. Serve with jasmine rice. (Feb. 2020)
Variation: For the protein, use 1 boneless chicken breast (1 ¼” dice) and 1 thick-cut, bone-in pork chop (1 ¼” dice). For the vegetables, add 1 medium Russet potato (peeled and cut into bite-sized pieces) and 7 dried medium shiitake mushrooms (reconstituted, stem removed, and sliced). (June 2021)
Cooking Adventures 