In a medium sized cooking pot, heat cooking oil and saute garlic and ginger until fragrant.
Add the onions and tomatoes then saute for one minute.
Add the chicken pieces and saute for another minute. Pour water, cover and bring to a boil.
Lower the heat and cook for about 30 minutes. Then add the guavas, sitaw, patis, salt and pepper.
Let it boil for a few minutes than add the eggplants, kangkong, okra, and finger chili.
Boil for another 4 to 6 minutes and it is ready to serve.