Prep: 15 mins
| Cook: 40 mins
| Extra time: 2 hours 5 mins
Squeeze out the juice from the grated galangal and set aside. Marinate the chicken pieces in the galangal juice for 1-2 hours.
Fry the dry grated galangal in oil until crispy and set aside.
Heat a little oil in pan and saute the sliced garlic till fragrant. Add the marinated chicken pieces, stir-fry till it's cooked then add the beaten eggs and scramble together. It should be a soft scramble, so add a bit of water of it's too dry.
Just before you turn off the heat, add the crispy grated galangal to the dish and serve hot.