It's rainy and cold once again while typhoon Quiel is hitting the Philippines, a perfect time to cuddle and eat something that will warm your stomach. Im specially craving for chicken tinola but while browsing the net, i saw this recipe and decided to give it a try. Fresh buko is sold in the neighborhood so I had no problem gathering the ingredients.

• 1 tablespoon cooking oil
• 3 cloves garlic, chopped
• 1 medium onion, finely chopped
• thumb-sized ginger, chopped then squashed
• 3 stalks lemongrass, smashed (white part only)
• 4 pcs chicken legs, cut into chunks (use native chicken if possible)
• 3 pcs young coconut (juice & meat)
• peppercorns & salt to taste
• 1 tablespoon fish sauce (patis)
• a bunch of malunggay or sili leaves

• Heat cooking oil then saute garlic, onion, ginger and lemongrass.
• Be careful not to burn them, or you will have a burnt flavor soup.
• Toss in all the chicken pieces then pour a tablespoon of fish sauce.
• Saute until the chicken meat releases its own juice without adding water. stir often.
• Open the top shell of the three young coconut and pour all the fresh coconut juice into the chicken pot. Let boil for 5 minutes over medium heat.
• Scrape the young coconut meat and mix it with the chicken.
• Drop about 7 to 10 pieces of peppercorns
• Let boil for 10 minutes.
• Add in the sili leaves, and continue to simmer for another minute.
• Season with salt to taste.
• Serve hot with rice.