1. On a big pot, sear the chicken until it gets brown on all sides
2. Remove the chicken on the pot and reserve for later.
3. In the same pot, sauté the onion, garlic, ginger and lemongrass.
4. Put the chicken back in the pot, put the water and let it simmer for about 30 mins until the flavor of the vegetable and chicken is in the broth.
5. Add in the Sayote and Fideuà and cook for another 10 minutes.
6. Lastly, season the broth with fish sauce and put in the malunggay.