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In a bowl, season chicken fillet with salt and pepper.
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Dip fillet pieces in beaten egg whites and roll in breading.
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Deep-fry until golden brown. Set aside.
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Sauté onion, garlic and ginger.
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Add fresh gata, chicken broth cubes, pinakurat, malunggay leaves and cooked chicken.
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Garnish with chopped green chili.