Heat oil in a pan.
Once the oil becomes hot, sauté garlic, onion, and turmeric (luyang dilaw) until the onion softens.
Add chicken. Cook until all the sides turns light to medium brown.
Pour 1 ½ cups water. Let boil. Cover and continue to boil in medium heat for 30 minutes.
Combine Knorr Ginataang Gulay mix with 1 cup water. Stir until well blended.
Pour the mixture into the pan. Let boil.
Add crushed peppercorn and Thai chili. Stir. Cover and continue to cook until the sauce reduces to half.
Add hot pepper leaves. Stir. Note: you can also use malunggay leaves or spinach
Pour the fish sauce into the mixture. Stir and continue to cook uncovered for 5 minutes.
Transfer to a serving plate. Serve as a pulutan or a main dish with a cup of rice.
Share and enjoy.