Cut the chicken into 8 pieces of
bite-size. Combine with ground spices and shredded galangal. Mix
thoroughly. Heat a wok with oil and fry the chicken pieces. Add salam
leaves and lemon grass. Cover the wok with a lid and fry over low heat,
adding a little water if necessary. Remove the chicken when it is
half-cooked. Deep fry the chicken until golden brown, then drain. Serve
the chicken with some fried shredded galangle sprinkle on top of it,
while still hot.