1 whole native chicken ( chopped to your desired size)
3 young coconut (buko) coconut and water seperated
2 cloves garlic
1 onion (minced)
2 stalks spring onion
1 stalk lemon grass (tanglad)
salt and pepper to taste
1. Saute the garlic, ginger and onion then add the chicken and braise for few minutes.
2. Add the coconut water and bring to a boil, when boiling add then lemon grass then simmer until the meat is tender, add the coconut meat, salt and pepper to taste then simmer for 5 minutes and turn off the heat.
3. Put the spring onion and serve it hot.