Deconstructing Sinigang
while doing research on how to make Chicken Tikka and all of the herbs and spices needed to make the marinade and what not, I started to drift and wondered how I can use the technique of making Chicken Tikka and turning it into something Filipino.
From that lightbulb moment, I ended up making a full course on what turns out to be a deconstructed version of sinigang.
Tamarind Chicken
INGREDIENTS:
1 lbs Chicken Tenders
1 small cup greek yogurt
2 cloves garlic, minced
Half a Lemon
1 tsp Cayenne Pepper
3 tbsp Sinigang Mix
Pinch of Salt and Pepper
PROCEDURE:
-Lets start with the marinade
So in goes the garlic
-followed by the greek yogurt
Incorporating dairy such as yogurt or milk to a chicken marinade really help in breaking down the chicken, making it even more tender and at the same time keeping the meat moist whether grilled, fried, of even baked.
-juice of half a lemon
-pinch of salt and pepper
-a touch of Cayenne Pepper
-and then the main ingredients, 3 tablespoons of Sinigang Mix
-Mix until well incorporated
-now to mix the marinade with the chicken tenders
-massage the marinade into each piece of chicken and then cover the bowl with plastic film and refrigirate for at least 3 hours.
I actually left mine overnight in the fridge.
So after 24 hours, it's time to grill!
-in a preheated stovetop grill set on medium-high heat, grill the chicken for about 4 to 5 minutes on each side
-don't move them around much so that you get the brown, crispy, grill marks
Once done, serve the Tamarind Chicken with Sinigang Rice which is coming up next!
Miks