In a pan, combine chicken and water. Bring to a boil and simmer until the water dries out.
Add olive oil, fish sauce, ground black pepper and turmeric powder and sauté chicken until lightly golden brown. Bring the chicken on the other side of the pan.
Sauté garlic and onion. Add the tomatoes and quarter cup of water. Simmer until the tomatoes are tender. Mash the tomatoes using the back of your wooden spoon.
Add the remaining water and chicken bouillon cube. Bring to a boil and simmer for 10 minutes.
Add the soaked sotanghon and simmer for another 5 minutes.
Lastly, add the shredded cabbage. Season with fish sauce and simmer for 3 minutes.