Clean and cut the chicken into pieces. Marinate with onion, garlic, 2 teaspoons chicken bouillon powder, and 2 tablespoons fish sauce. Mix well and let it sit for 30 minutes.

Heat a pot and cook the chicken until it firms up. Add the coconut water and simmer until the chicken is tender. Add the lychee and straw mushrooms, stir well. Mix 1 cup of cornstarch with water and add to the pot to slightly thicken the sauce. Adjust seasoning to taste, sprinkle with cilantro and black pepper. Serve with bread.