Instructions: Marinade the chicken pieces with the spice paste. Set it aside for 15 to 20 minutes so that the chicken absorbs the spice flavor.
In a wok, mix the chicken pieces with salam leaves and lemongrass. Cook it with low heat and cover the wok until the chicken is half done. If needed, add a little water. Remove the chicken.
Heat lots of oil with medium-high temperature for deep frying. Deep fry the chicken pieces until the chicken become brownish. Drain and remove.
Serve it with the fried grated galangal on top of it.
This recipe yields 3 to 4 servings.
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