Ingredients:

• 1/2 kilo chicken thigh fillet (raw, diced)
• 1 small bundle of pechay (washed, edges trimmed)
• 1/2 cup malunggay leaves
• 1 cup sayote (diced)
• 1 white onion (minced)
• 7 cloves garlic (minced)
• 1 lemongrass stalk/li>
• 2 tbsp vegetable oil
• 3-4 cups chicken stock
• HG Seaweed Salt
• Pepper

Procedure:

• 1. In a nonstick pan heat vegetable oil over low-medium heat.
• 2. Sauté onion, garlic and lemongrass.
• 3. Add diced chicken thigh fillet and sauté until opaque. Season with a little seaweed salt and pepper.
• 4. Add sayote, stir for a minute then pour in chicken stock.
• 5. Once it reaches boiling point, let it simmer to low heat for 10-15 minutes then add your greens.
• 6. Serve piping hot.