Sinigang na Hipon at Manok sa Gata

300 g chicken breast

salt and ground white pepperto season

1 large red onionsliced

2 native tomatoesdeseeded and quartered

4 cups water

2 cups coconut milk

1 pack sinigang mix

3 stalk lemongrasswhite part only, pounded

10 pcs suahetrimmed

1 cup labanossliced thinly

½ eggplantsliced

1 cup canned straw mushroomdrained and sliced

2 siling pansigang

¼ cup fish sauce

¼ cup brown sugaroptional

1 cup coconut cream

¼ cup cilantro leaves

In a non-stick stock pot saute the chicken breasts then season with salt and pepper. When all the pieces are done remove them from heat.

Using the same pan saute the onions and tomatoes.

Pour in the water, coconut milk, sinigang mix and lemongrass. Stir until everything is well combined. Bring to a boil and let it simmer for ten minutes.

Add back the chicken breasts, labanos, eggplant, okra, straw mushrooms, siling pansigang. Season with patis and sugar, if you prefer it sweet. Let the shrimps cook, about five minutes.

A few minutes before turning off the heat, add in the coconut cream and cilantro leaves. Serve hot.

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Sinigang na Hipon at Manok sa Gata