Sinampalukang Manok

Heat a large pot or wok over medium-high heat and lightly spray with vegetable oil. Working in batches if needed, sear the halved chicken pieces skin-side down until golden brown, about 5 minutes per side; set aside.

In the same pot, sauté the minced garlic and sliced ginger over medium heat for about 1 minute until fragrant.

Add the sliced onion to the pot and cook for 2 minutes until softened and translucent.

Stir in the sliced tomatoes and cook for 2-3 minutes, allowing them to break down and release their liquid.

Return the seared chicken pieces to the pot and pour in the water. Bring the mixture to a boil, then reduce heat to medium-low and simmer covered for 15 minutes until the chicken is tender.

Add the patis sauce to taste, stirring well to distribute the flavor throughout the broth.

Add the sliced string beans and eggplant to the pot and simmer for 5-7 minutes until the vegetables are tender-crisp.

Stir in the sampalok leaves and simmer for another 2-3 minutes until just wilted and tender; taste and adjust seasoning with additional patis if needed.