Ingredients:

• 1 dozen malunggay pan de sal
• 1/2 cup fresh milk
• 1/2 bar cheese
• 1/3 kilo chicken thigh or breast fillet (cut into chunks)
• 7 cloves of garlic (minced)
• 1 celery stalk (minced)
• 2 tbsp minced onions
• 1 tbsp minced carrots
• 1 tbsp minced red bell pepper
• 3 tbsp cooking oil
• Seaweed salt
• Pepper

Procedure:

• In a non stick pan, heat some olive oil over low to medium heat.
• Sauté onion, celery and carrots. Add garlic.
• Add in your chicken and cook until it is opaque. 
• Season with salt and pepper.
• Over low heat, pour in milk and add grated cheese. Use a silicon spatula to continuously stir until the cheese melts.
• Once the mixture becomes thick, pour it over your malunggay pan de sal.
• Top with some crispy chicken flakes (optional) and some freshly minced red bell pepper.