Ingredients:
 | 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 |
|
Instructions:
| 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. |
