• 1 young chicken
• 2 kaffir lime leaves
• 2 large eggs, beaten
• 4 (1 cm each) galangal, soaked in water for 1 hour
• Vegetables oil for deep frying

Spice Paste Ingredients:

• 4 small shallots
• 2 cloves garlic
• 1 tsp. sliced fresh ginger
• ¼ tsp. turmeric
• salt to taste

• Grind all spice ingredients to form a smooth paste.  Then add the beaten eggs and mix well.
• In a bowl, mix the chicken with the spice paste and let it stand for 15 minutes.
• Heat the oil in a wok and fry the chicken with galangal slices and lime leaves over medium high heat for approximately 10 minutes or until the chicken color turns to brown.
• Scoop out the chicken and the sauce that look like shredded coconut and drain the oil briefly on paper towels.
• Serve warm.

Makes 3-4 servings.

Geography:  Padang, Sumatra.