Soak the banana blossom in brine (combine 2 cups water and 1 tablespoon salt) for at least 3 hours. Let the sap out by squeezing the banana blossom. Set aside.
Heat the oil in a cooking pot.
Saute the garlic and onion.
Add-in the chicken pieces. Cook for 2 to 3 minutes or until the chicken turns light brown.
Pour-in the chicken broth and 3 cups water. Let boil. Simmer covered for 30 to 40 minutes. Add water if necessary.
Put-in the shredded banana blossom. Stir and cook for 2 minutes.
Add the malunggay leaves. Cook for a minute.
Pour-in the fish sauce and add the ground black pepper.
Transfer to a serving plate.
Serve with white rice.
Share and enjoy!