Prepare a large cooking pot by pouring oil into it and set it to low medium heat. Heat the annato oil and brown chicken pieces on all sides. Remove sitaw and set aside. Boil water, drop sitaw and parboil. Cut into desired pieces and set aside. Discard water, and set tripe aside. Add pechay and blanch for about 30 seconds. There are also ways to serve it, you can serve. Add water, sitaw, puso ng saging, eggplant and atsuete juice. Add the chicken, water, ground peanuts, and rice flour.
In a bowl, combine toasted rice flour and 1/4 cup reserved broth and whisk until smooth. Add pechay and blanch for about 30 seconds. With a slotted spoon, remove from liquid and set aside. And then the rice flour mixture, the annatto powder mixture, and the peanut butter mixture. This recipe makes use of pork pata or hock. The pork pata is boiled first and added with aromatics until tender then deep fried. Boil again, cover, and lock lid. Add water, sitaw, puso ng saging, eggplant and atsuete juice. Heat the annato oil and brown chicken pieces on all sides. Saute onion and garlic in oil. It is delicious, tasty, and best eaten with bagoong.
