Prepare the Chicken and Vegetables:

1. Boil the Chicken: Begin by placing the chicken breasts (or thighs) in a medium-sized pot. Add 4 cups of water (or low-sodium chicken broth) to the pot, ensuring the chicken is fully covered.
2. Cook the Chicken: Bring the water to a boil over medium heat. Once it starts to boil, lower the heat and let the chicken simmer for 15-20 minutes or until fully cooked. Ensure the chicken is tender and can be easily shredded with a fork. Remove the chicken from the pot, set aside to cool, and reserve the cooking liquid for later.
3. Prepare the Vegetables: While the chicken is boiling, peel and dice the potato into small cubes. Grate the carrot and set it aside for later use. Wash the malunggay leaves thoroughly and chop them into small pieces.

Make the Malunggay Sauce:

4. Cook the Vegetables: Once the chicken is cooked and set aside, add the diced potato into the pot of chicken broth. Let it simmer for about 10-12 minutes, or until the potato cubes become soft and easily mashable.
5. Add the Malunggay and Carrot: Add the grated carrot and chopped malunggay leaves to the pot. Allow them to cook in the broth for another 5 minutes, until the malunggay softens and blends with the flavors of the broth.
6. Shred the Chicken: While the vegetables are cooking, shred the boiled chicken into bite-sized pieces. You can do this easily using two forks or your hands if it’s cool enough.

Combine the Chicken and Sauce:

7. Combine Chicken with Vegetables: Once the vegetables are fully cooked, add the shredded chicken into the pot with the malunggay sauce. Stir everything well to ensure the chicken is evenly distributed throughout the sauce.
8. Simmer Together: Let the chicken and vegetables simmer together for an additional 3-5 minutes, allowing the flavors to meld. If the mixture looks too thick, you can add a little more water or chicken broth to achieve the desired consistency.
9. Cool the Meal: After simmering, remove the pot from heat and let the chicken and malunggay mixture cool completely before serving it to your puppy.

Serve:

10. Serve the Meal: Once the food has cooled to room temperature, serve it in your puppy’s dish. You can serve the meal as is, or for puppies transitioning to solid food, you can mash the ingredients together to make it easier for them to eat.

Optional Garnish:

11. Garnish with Olive Oil: For added flavor and healthy fat, drizzle a small amount of olive oil over the dish. You can also sprinkle a tiny pinch of salt if needed, though this is optional, as puppies don’t need much salt in their diet.