Heat 3 tablespoons of cooking oil in a large pot over medium heat. Add 3 chopped garlic cloves and sauté until they turn golden brown and fragrant, about 2 minutes.

Once the garlic is golden, stir in the sliced onion and crushed ginger. Cook for an additional 3 minutes until the onions become soft and translucent.

Introduce 1 pound of chicken pieces to the pot, cooking each side for about 1 minute until lightly browned.

Add half of the sliced tomatoes to the pot, stirring them in gently. Allow them to cook for 2 minutes until they begin to soften and release their juices.

Pour in 2 cups of water and bring the mixture to a boil. Once boiling, incorporate 1 Knorr Chicken Cube and 2 tablespoons of fish sauce. Cover the pot, reduce heat to low, and let it boil for 20 minutes.

After 20 minutes, add the remaining tomatoes, long green chilies, and 2 bunches of bok choy to the pot. Cover and simmer for an additional 3 minutes until the bok choy is tender yet still vibrant green.

Taste the stew and season with ground black pepper and additional fish sauce as desired.

Ladle the steaming kinamatisang manok into bowls and serve warm with steamed white rice.