Chicken Adobo in coconut milk -#13

INGREDIENTS:

FOR BOILING:
1 WHOLE CHICKEN OR (USE; THIGHS, LEGS, WINGS OR BREAST)
3 TABLE SPOONS FISH SAUCE
3 VINEGAR (USE; WHITE VINEGAR, SPICED OR APPLE CIDER)
2 BAY LEAF
1 TABLE SPOON CHICKEN POWDER
1-1/2 TEASPOON SEA SALT
1 TEASPOON GROUND BLACK PEPPER
3 MINCED GARLIC (SKIN ON)
1 OZ GINGER SLICED
2 STALKS FRESH LEMONGRASS WITH (LEAVES, IF AVAIL.) (SMASHED)
1/4 ONION CHOPPED
1/4 CUP OF WATER

FOR SAUTEEING:
2 CANS 13.5 FL. COCONUT MILK (2X) 400 ML.
2 GARLIC CHOPPED
1 OZ GINGER CHOPPED FINELY
2 LEMONGRASS STALKS (THE SOFTER SIDE) SLICED FINELY & TENDERIZED
1/4 ONION CHOPPED
3-4 GREEN CHILI OR (SILI) OR JALAPENO PEPPER
2 TABLE SPOONS OLIVE OIL OR ANY COOKING OIL.
1 TEASPOON CHICKEN POWDER ( USE AS NEEDED)
1 TABLESPOON SOY SAUCE ( USE AS NEEDED)
1 TEASPOON GROUND BLACK PEPPER (USE AS NEEDED)