See my previous post on tinolang manok sa papaya. Likewise the Visayan version is simmered with tanglad (lemongrass) in addition to ginger and onion to give that extra zest.
1/2 kilo chicken
fresh buko meat from 1 medium sized buko, choped
fresh buko water from 1 medium sized buko
1 thumb size ginger, cut into strips
1/2 garlic, chopped
1 small size onion, chopped
1 stalk tanglad stem, crushed
1 bundle sili leaves, remove from stem
1 tsp. peppercorns, crushed
2 tbsp. patis
Cut chicken into serving pieces with the bones intact. Wash thoroughly and drain, set aside. In a casserole sauté garlic, onion and ginger. Add chicken and patis, cook for 2 to 3 minutes or until meat change to golden brown. Add in tanglad (lemongrass), peppercorns and 5 to 6 cups of water and bring to boil, simmer for 10 to 15 minutes or until chicken are tender. Then add buko meat and water simmer for another 2 to 3 minutes. Season with salt to taste, garnish with sili leaves and cook for another 1 minute. Serve hot.