In a large bowl, marinate the chicken breast in calamansi and soy sauce for at least 10 to 20 minutes. Set aside.
In a pot, heat some cooking oil and fry the potatoes and carrots until light brown. Set aside.
In the same pot, saute garlic and onion until the fragrant and soft.
Add the chicken and saute for at least 2 minutes in medium low fire.
Add water and laurel leaves and bring to a boil. Remove the scum floating on the broth.
Then add the chicken liver, tomato sauce and ketchup and stir. Simmer for at least 10 minutes.
After 10 minutes, add the green peas, bell peppers, carrots, potatoes, hotdogs, raisins, salt and pepper. Simmer again for 5 minutes stirring occasionally. Serve hot.