Sinampalukang Manok

1 whole chicken, cut into serving pieces
water to cover chicken
½ cup sliced tomatoes
¼ cup sliced onions
¼ cup thinly sliced ginger
2 cloves garlic, peeled and pounded
4 cups sampalok leaves and flowers plus additional for garnish
1 tsp salt
1 cup quartered radish
1 cup string beans, stringed and cut into 2 inch pieces
2 cups young camote tops
patis to taste



Arrange chicken pieces in a deep casserole and fill with enough water to cover the chicken. Add the tomatoes, onions, ginger and garlic.
Wrap sampalok leaves and flowers in a cheesecloth or bouquet garni net bag; tie ends together. Add to chicken mixture in the casserole. Bring to a boil and simmer until chicken is almost tender, around 30 minutes. Season with salt.
Add radish and string beans. When these are half-cooked, add the camote tops. Season with patis to taste. Continue simmering until chicken and vegetables are tender.
Squeeze the cheesecloth bag or bouquet garni bag to release the sour flavor into the soup.
Before serving, garnish top with fresh young sampaloc leaves.