1
Remove and chop corn kernels. Grate half including the cob.
2
Make a simple shrimp-chicken stock by simmering shrimp shells. Sear the shrimp meat separately.
3
Sauté garlic and onions. Add the chicken pieces, then pour in the prepared stock. Season with fish sauce and add the reserved corn cobs. Simmer for 20–30 minutes, then remove the cobs.
4
Add the shrimp, along with the grated and chopped corn and allow to thicken. Add chilies and malunggay off heat.