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Put the chicken, ginger, onion, and garlic in a pot with
water. Bring to a boil — no oil needed.
-
Skim off the foam and fat as they rise. This is the lean
step; do it a few times.
- Drop to a simmer and cook until the chicken is tender (about 30–40 min).
-
Add sweet potato and carrots; simmer until nearly
fork-tender (about 10–12 min).
- Season with patis and black pepper. Taste and adjust.
-
Add the pechay last, cook 1–2 min just until wilted. Serve.
-
Boil water with onion, tomato, and ginger. Simmer ~5 min
until the tomatoes break down — this builds the base.
-
Add labanos and sitaw; simmer ~6 min until almost tender.
-
Slide in the fish and siling haba. Simmer gently, don’t
stir, until the fish is just cooked (5–7 min).
-
Stir in the sinigang mix and patis. Taste — more mix for
sour, more patis for salt. A squeeze of calamansi brightens it if flat.
-
Add kangkong last; cook ~90 sec until wilted. Serve hot.