* 3-4 cups grated buco
* 1 large chicken breast (cooked, flaked)
* 1 large onion sliced
* 4 cloves garlic, minced
* 1 carrot, thin strips
* 10 pcs stringbeans sliced diagonally, 1′ long
* 1 cup shreaded cabbage
* 1 1/2 cups chicken broth
* 2 tbsp patis
* salt to taste
* 2 tbsp chopped kintsay
* 2 tbsp cooking oil
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Saute garlic in hot oil. Add onion. Then, stir in pork, shrimps, chicken. Season with patis. Cook for another 3 minutes, then, pour in chicken broth. Simmer for 10 minutes and add vegetables.

When vegetables are almost done, set aside 1 cup for toppings. Add grated buco in pan. Stir and cook for 5 minutes.

Arrange pancit-buco on a plate and spread the remaining sauteed mixture on top.

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