Chicken pieces --------- -------- 1 2/3 kg
Juice of Lime .------------ --------1 tbsp
Shallots ------------------- -------- 4
Garlic cloves ------------- --------3x
Ginger, peeled ---------- --------3cm
Ground turmeric -------- ------- 2 tbsp
Salt, flakes ---------------- ------ 2 tbsp
Bay leaves----------------- -------2 x
Peanut oil----------------- --------for deep frying

DIRECTIONS:
              Cut a slit in the top of each chicken piece. Drizzle lime juice over chicken. Using a large mortar and pestle, pound eschalot, garlic, ginger, turmeric, and salt flakes into a paste.Combine chicken, spice mixture, bay leafs and 2 tablespoons water in a large wok.cover with wok lid and cook, stirring accasionary, over medium heat for 20 minutes, adding a little extra water if necessary. Transfer mixture to a dish. Clean wok.Preheat oven to 150c. Pour oil into wok until half full. Heat over medium heat until hot. Cook Chicken, 3 to 4 pieces at a time, for 7 minutes or untill crisp and golden.Transfer to a wire rack and keep warm in oven.Serve warm or at room temperature.