Ingredients:3 lb chicken (bite size)
2 tbs cooking oil
1 clove of garlic (minced)
2 medium tomatoes (chopped coarsely)
1 medium onion (sliced thinly)
1.5 tsp salt
1 tbs fish sauce
1/8 tsp pepper
5 c water
5-6 pieces medium tamarind (instant sinigang will do)
1 medium radish (cut into 1-inch cubes)
1/2 lb mustard leaves
2 medium size long green chilis
1. Heat oil in a stewing pot and saute garlic, tomatoes and onion. Add chicken pieces and stir for about 10 minutes. Add salt, pepper, fish sauce, tamarind juice or powder and 5 cups of water. Bring to a boil. Lower heat and simmer for about 30 minutes or until chicken is done. Add radish and cook for another 5 minutes. When the radish is done, add the greens and green chilis. Cover and cook for 2 more minutes. Serve with steam white rice and bagoong or patis.
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