In a pot over medium heat, warm 3 tablespoons of cooking oil. Once hot, add 3 chopped garlic cloves and sauté until golden brown. Incorporate 1 sliced onion and 3 crushed thumbs of ginger, cooking until translucent, about 3-4 minutes.

Add 1 pound of chicken pieces to the pot, searing them for about 1 minute on each side until lightly browned.

Stir in half of the sliced tomatoes and cook for about 2 minutes until softened.

Pour in 2 cups of water, stir, and add 1 Knorr chicken cube and a splash of fish sauce. Cover and let simmer for 20 minutes.

After 20 minutes, add the remaining sliced tomatoes, 3 long green chili peppers, and 2 bunches of bok choy. Cover and cook for an additional 3 minutes.

Taste and season with ground black pepper and additional fish sauce if needed. Serve warm over rice.