AuthorBiteSizedA flavorful grilled chicken with a comforting sour soup!
In a medium pot, combine sampaloc leaves, sliced ginger, red onions,crushed garlic and 1 pack of sinigang mix. Fill with water halfway then season with Salt and pepper. Boil for ten minutes.
While the sampaloc mixture is simmering, season the chicken with salt and pepper. Add the chicken leg quarter then simmer for five mins. Turn off the heat then cover the pot and leave the chicken for 20-30 mins.
In a small pan, combine canola oil, soy sauce, sugar, half pack of sinigang mix, minced garlic, and grated ginger. Season with salt and pepper. On low heat, heat the mixture until the sugar and sinigang mix has dissolved. Set aside and let it cool.
Remove the chicken from the stock then pat dry. Baste with the oil mixture then grill for 3-5 mins. Occasionally baste the chicken with the oil mixture.
Boil the soup for 5 mins then add the mustasa. Turn off heat then cover for 1 minute to cook the mustasa
Serve the grilled chicken with the soup and hot rice.
Ingredients
Directions
In a medium pot, combine sampaloc leaves, sliced ginger, red onions,crushed garlic and 1 pack of sinigang mix. Fill with water halfway then season with Salt and pepper. Boil for ten minutes.
While the sampaloc mixture is simmering, season the chicken with salt and pepper. Add the chicken leg quarter then simmer for five mins. Turn off the heat then cover the pot and leave the chicken for 20-30 mins.
In a small pan, combine canola oil, soy sauce, sugar, half pack of sinigang mix, minced garlic, and grated ginger. Season with salt and pepper. On low heat, heat the mixture until the sugar and sinigang mix has dissolved. Set aside and let it cool.
Remove the chicken from the stock then pat dry. Baste with the oil mixture then grill for 3-5 mins. Occasionally baste the chicken with the oil mixture.
Boil the soup for 5 mins then add the mustasa. Turn off heat then cover for 1 minute to cook the mustasa
Serve the grilled chicken with the soup and hot rice.
Leave a Reply