GARLIC HAWAIIAN CHICKEN STEW

GARLIC HAWAIIAN CHICKEN STEW. Pressure cook 1 kilo chopped chicken in 1.5 liters water and 1/2 cup peeled ginger slices for 40 minutes. Remove from heat and allow broth to cool. Set chicken aside. In a saucepan, mix broth with 4 tbs flour, 2 tbs Magnolia gold butter, 1 can Alpine full cream milk, 4 cubes Knorr sinabawang gulay, 1 pack 8g Magic sarap, 1 tbs fresh milled black pepper, 4 tbs brown sugar, and 1/2 cup pineapple tidbits. Bring to a slow boil, whisking constantly to avoid lumps. Add back the chicken, and 1 handful of your favorite leafy greens (pechay/spinay/lettuce/etc). I used kang kong leaves. Boil for half a minute only then turn off heat. Add 1 tbs fresh-grated garlic. Mix well and serve with steamed rice or mashed potatoes.