Instructions: Rub the chicken with 1 teaspoon of the salt and the lemon juice. Let it stand for half an hour; then rinse under cold water. Drain well.

Prepare a large stockpot and put the chicken pieces in this pot.

In the blender or a mortar, blend a sauce of the shallots, candlenuts, the remaining 2 teaspoons salt, the chili, coriander, turmeric and water.

Pour this over the chicken pieces in the stockpot, and add the tamarind liquid, laos and lemongrass. Cook over medium heat for twenty minutes, or until most of the liquid has evaporated. Remove the stockpot from the stove.

Heat the oil with medium-high heat, and fry the chicken for about five minutes, or until it turns crispy brown. Remove, and drain on paper towels. Ready to serve.

This recipe yields 6 servings, with other dishes.

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