Instructions

1. Place cutting board on counter. Using the chef knife, chop three tomatoes in half, and then cut each half into four pieces. Chop one onion in half, and then slice each half into six pieces. Slice the Chinese eggplant into half lengthwise, and then slice each half into two long strips. Chop the strips into 1-inch-thick pieces. Set the vegetables aside.

2. Measure 3 tbsp. olive oil into the stock pot. Turn heat to medium and place stock pot on burner. Saute chicken thighs until skin is golden. Use tongs to lift and check the color of the chicken thighs. Add tomatoes and onions and saute for five minutes stirring frequently with a mixing spoon.

3. Add 2 tbsp. Thai fish sauce to the stock pan and stir to coat the vegetables and chicken thighs. Pour 4 cups chicken stock into the pot. Add 1 1/2 cups tamarind leaves and 1 tbsp. sinigang mix. Stir well to incorporate the ingredients. Turn burner to low and simmer for one hour.

4. Mix 8 oz. frozen green beans and the eggplant pieces. Simmer for another 10 minutes. Turn off heat and add 2 cups spinach. Let the soup sit for five minutes to allow the spinach to cook.

5. Ladle the sinampalukang manok into soup bowls. Make sure each bowl gets a piece of chicken and the assortment of vegetables. Serve while hot.