1 c. boneless chicken pieces
1/2 c. sliced tomato
1/4 c. sliced onion
1 c. water or chicken broth
1 lg. bittermelon
4 Japanese eggplants
5 pieces okra
2 tbsp. fish sauce or "bagoong" (opt.)

Cook chicken in 1/2 cup water or clear broth, uncovered, until all the liquid has evaporated. Continue cooking, gently stirring, until meat turns opaque.

Slice bittermelon, eggplant and okra into pieces about 1" x 3", washing well before slicing, not after.

Arrange vegetables and meat in enamel saucepan or clay pot, add fish sauce or clear broth and simmer until vegetables are just crisp tender. Adjust seasoning to taste by adding salt or fish sauce as needed.