Filipino sour soup with chicken, eggplant, bok choy, and okra. A bowl of home-cooked love that fits your macros — high volume, low calorie, packed with vegetables.
Sinigang is comfort food in its purest form — a sour, savory broth loaded with vegetables that warms you from the inside out. While beef and pork versions are traditional, chicken sinigang is lighter and faster to make. This version uses a sinigang seasoning packet for the sour base and loads up on vegetables — eggplant, bok choy, okra, tomatoes, and onions. It's one of the highest-volume, lowest-calorie meals in Filipino cooking. You can eat an enormous bowl and still be in a deficit. Christian calls it 'a bowl of home-cooked love.'
Boil the chicken. In a large pot of boiling water, add your chicken pieces. Let it come back to a boil and skim any foam off the top.
Add the sinigang mix. Tear open your sinigang seasoning packet and stir it into the broth. Add a splash of fish sauce.
Add long-cooking veggies first. Drop in the tomatoes, onions, and eggplant. These take the longest to cook — about 10-15 minutes.
Add the okra. Okra goes in next — it needs about 5-7 minutes.
Add the bok choy last. Bok choy only needs 2-3 minutes. Drop it in, let it wilt, and you're done.
Season and serve. Taste the broth and adjust with salt or more fish sauce. Serve in deep bowls over rice.