Sinarsahang Manok Recipe

Sinarsahang Manok is a Filipino delicacy from the Maranao culture of the southern Philippines, namely Mindanao. In Filipino cuisine, the phrase "sinarsa" or "sarsa" generally refers to a delicious sauce or gravy. It is famous for its tasty and somewhat spicy chicken stew made with coconut milk and fragrant spices. This meal is a delectable depiction of the Philippines' rich and diverse culinary traditions.

Without a question, we Filipinos like our tomato-based sauces and stews. Dishes including the lycopene-rich fruit (sometimes mistaken for a vegetable) are arguably our bread and butter, ranging from the odd Menudo to Afritada. Sinarsahang Manok, on the other hand, is a dish that gets less attention yet merits it all. As I previously stated, it has all of the necessary components to create an absolutely delectable home-cooked Filipino supper. It seasonings our delicious chicken with sautéed onions, garlic, tomato sauce, soy sauce, and other ingredients.

Aside from the wonderful assortment of ingredients, it also balances out the texture of the meal with some green peas, bell peppers, and green beans. It doesn't scrimp on veggies in terms of the dish's overall health element. But enough of Sinarsahang Manok for now. Let's go ahead and try it ourselves!

How to cook Sinarsahang Manok:

To begin, add 2 teaspoons of oil to our pan. Heat the pan and wait for the oil to heat up. That would be your cue to add 1 julienned bell pepper, 12 cup green peas, and 6 sliced long green beans. In a pan, sauté them for 45 seconds. After that, take it from the pan and leave it aside because it's time to go to work on the chicken!

After you've used up the 2 tablespoons of cooking oil for our sautéed veggies, add the rest of your 14 cup of cooking oil to the pan. When your oil is heated enough, add 12 lbs. of chicken that you've already chopped up into serving pieces in the pan. Cook each piece for 3 minutes in a pan. Then flip it over and cook the second side for the same amount of time. Then take the chicken pieces out and place them on a clean platter. We'll put them to use later.

Assembling our components:

To begin putting everything together, we'll place 3 cloves of garlic and 1 onion, all of which have been chopped, in the pan. Add 1 chopped tomato as well. Now sauté them with the remaining oil. 3 teaspoons soy sauce, 8 ounces tomato sauce, and 12 cup water are now added. Then wait for it to come to a boil. Your sauce will surely start to come together!

Following that, we'll add 1 Knorr Chicken Cube to increase the taste of the chicken. Return the chicken pieces we set aside previously to the pan. Place the lid on top and cook for 15 minutes on medium heat. Then remove the top and continue to simmer until you have a silky, thick sauce.

Then add in the veggies from earlier, including the green peas and bell peppers that we stir-fried. After that, season the dish with 12 teaspoon of white sugar to provide some extra taste. Season with salt and freshly ground black pepper to taste.

You're now ready to offer the most delectable platter of Sinarsahang Manok! Simply place the mixture on a serving platter and serve immediately. And if you loved this meal, just wait till I show you a couple more like it!

Here's a basic recipe for Sinarsahang Manok:

Ingredients:

For the Chicken Marinade:

- 500 grams of chicken, cut into bite-sized pieces

- 1 tablespoon soy sauce

- 1 tablespoon fish sauce

- 1/2 teaspoon ground black pepper

- 1/2 teaspoon salt

For the Stir-Fry:

- 2 tablespoons cooking oil (canola, vegetable, or any neutral oil)

- 1 onion, sliced

- 3 cloves garlic, minced

- 1 thumb-sized piece of ginger, sliced thinly

- 1 red bell pepper, sliced into strips

- 1 green bell pepper, sliced into strips

- 1 carrot, julienned

- 1 small head of cauliflower or broccoli, cut into florets

- 1/2 cup snap peas or snow peas

- 1/2 cup chicken broth or water

- 2 tablespoons oyster sauce

- 1 tablespoon soy sauce

- 1 tablespoon cornstarch (dissolved in 2 tablespoons water to make a slurry)

- Salt and pepper to taste

Instructions:

1. Marinate the Chicken:

   - Combine the chicken pieces with the soy sauce, fish sauce, ground black pepper, and salt in a mixing bowl. Mix thoroughly and place in the refrigerator for at least 30 minutes to marinate.

2. Heat the Oil:

   - Heat the cooking oil in a big pan or wok over medium-high heat.

3. Sauté Aromatics:

   - To the heating oil, add the minced garlic and sliced ginger. Cook for approximately a minute, or until fragrant.

4. Stir-Fry Chicken:

   - Stir-fry the marinated chicken in the skillet until golden brown and cooked through. This might take 5-7 minutes. Remove and set aside the cooked chicken from the pan.

5. Cook Vegetables:

   - Add extra oil if necessary to the same skillet, then add the sliced onions, red and green bell peppers, julienned carrots, cauliflower or broccoli florets, and snap peas. Stir-fry for 3-5 minutes, or until the veggies are cooked but still crunchy.

6. Make the Sauce:

   - Pour in the chicken broth (or water), followed by the oyster and soy sauce. Combine thoroughly.

7. Thicken the Sauce:

   - Stir frequently as you gradually add the cornstarch slurry to the skillet. Allow the sauce to thicken for a few minutes.

8. Return Chicken:

   - Return the cooked chicken to the skillet and toss to coat it with the sauce once the sauce has thickened.

9. Adjust Seasoning:

   - Season the Sinarsahang Manok to taste with salt and pepper as needed.

10. Serve:

    - Serve the food immediately on a serving tray. It is frequently served with steamed rice. Enjoy!