Sinampalukang Manok (Chicken in Tamarind Soup)

I'm not actually sure of the recipe's name English translation. My apology if I'm wrong, and would appreciate to know the correction.

Anyway, my babies just so adore this recipe. First because it's soup-based and, secondly, they simply love the tenderness of chicken. I usually use the breast part instead of thigh and leg cuts for soup and sauce-based recipes since I find the breast part more tooth-friendly for my babies.

Ingredients:

• 1/2 kg chicken breast, cut into pieces
• 1 tbsp oil
• 1 pc small ginger, julienne
• 1 tsp garlic, minced
• 1 small onion, chopped
• 1 tbsp patis
• 2 cups water
• 1/4 cup tamarind extract* (or 2 tbsp tamarind-based powder)
• 5 pcs green pepper (lady finger variety)
  
• a small bunch of pechay, stems separated from the leaves (did not do this in this recipe)
  

Directions:

1. Heat the oil in a deep wok (kawali)
2. Suatee in order the ginger, garlic, and onion until cooked.
3. Add patis.
4. Drop in the chicken, mix, cover, and simmer for five minutes.
5. When the chicken changes its color, add the water and simmer for another 10 minutes.
6. Add the tamarind extract and stir.
7. Drop in the pechay stalks and pepper and simmer for 2 minutes.
8. Lastly, put the pechay leaves and remove from heat after a minute.

*traditional way of getting the tamarind extract by boiling young tamarind fruits in water until the fruit is softened, then pressing the fruits by hand and passing the extract through a strainer.