Ingredients

    1 kilo leftover roast chicken or fried chicken
    3 Tbsps cooking oil
    1 large onion sliced
    1 liter chicken stock
    1 cup peanut butter
    1 cup ground rice
    1 Tbsp atsuete , placed in half cup of very hot water
    1 Tbsp patis
    3 pcs eggplants , quartered
    10 pcs long beans , cut in 2in pieces
    1 pc banana heart , sliced diagonally
    1 bunch petchay root end cut off

Procedure

1. Sauté onions then add stock. Boil for a few minutes.
2. Add peanut butter and ground rice, continuously stirring to prevent lumps.
3. Put atsuete water and keep stirring until the sauce thickens. Season with patis.
4. After the mixture boils, add leftover chicken.
5. Add banana heart first because this takes longest to cook. Drop in string beans and then eggplants.
6. Add petchay last and cook for a few more minutes. Serve with bagoong on the side.