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
1/4 tsp. turmeric
salt to taste

Methods:
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.