* 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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