6 pieces dried Laos

2 1/2 cups thin coconut milk

1 cup thick coconut milk

1/2 teaspoon black pepper

3 fresh coriander roots, crushed

6 strips thinly peeled lemon rind

4 fresh green chilies

1 1/2 teaspoons salt

3 fresh leaves from lemon

1 tablespoon fish sauce

lemon juice to taste

3 tablespoons finely chopped fresh coriander leaves

Fill a bowl with hot water and soak the laos for 30 minutes. Cut chicken into bite-size serving pieces and put into saucepan with thin coconut milk, laos, pepper, coriander roots, lemon rind, chilies (whole), salt and citrus leaves. Bring slowly to the boil and simmer, uncovered, until chicken is tender, stirring occasionally. Add thick coconut milk and stir constantly until it returns to the boil. Remove from heat and stir in the fish sauce and lemon juice. Serve in a deep dish or bowl with chopped coriander leaves on top. Accompany with white rice.