SPICY SWEET CHICKEN POMODORO. Pressure cook 1 kilo chopped spring chicken in 500 ml water for 25 minutes. Set aside. Chop 1/2 kilo baby eggplant and fry in 1/2 cup olive oil for 5 minutes. Add 150g Del Monte tomato paste, 1/2 cup Papa banana ketchup, and 1/4 cup brown sugar. Mix in chicken and broth from pressure cooker. Simmer for 10 minutes. Add 5-8 pcs siling haba and stir-fry for 1 minute. Add one 8g pack of Maggi magic sarap, and 1 tsp fresh-ground black pepper.
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