Ingredient
1 defathered and paunched chicken
2 sticks lemongrass
2 large slices galangal
2 stalks Chinese parsley
Seasoning
1 tablespoon salt
12 cups (or adequate amount) water
Sauce
2 tablespoons lime juice
1 tablespoons chopped garlic
3 tablespoons each of Thai Sweet pepper sauce and fish sauce.
Method
Mix sauce ingredients well and place in a saucer
Wash celery clean.
Wash lemongrass clean, pound loose and cut into short lengths.
Wash galangal clean and pound loose.
Bring seasonings to boil, boil lemongrass, galangal and parsley and chicken slowly for 35 minutes until cooked, remove, apply oil onto skin, cut into pieces and serve with sauce.
