Peel and cut the potato to small size.

Remove the outermost dirty layer exposing the fresh stem. Cut away the green part. Cut along the stem to help release its fragrance during cooking.

Peel and slice the shallots thinly.

Prepare a pot of boiling water. Boil the chicken meat for 20 minutes. Scoop away any floating grease to maintain a clean chicken stock. Remove the meat from the stock, put on paper towel. Leave the stock aside.

Heat up 6 tablespoons of cooking oil in the frying pan with medium heat. Fry the shallots until brown. Remove the fried shallots completely from the shallot oil. Leave the shallot oil in the frying pan.

Using the shallot oil, saute the lemongrass, cumin powder, garlic powder, turmeric powder and coriander powder until fragrant. Then add in black pepper and white pepper powder.

Add the cooked chicken meat. Saute until the meat is well coated and browned.

Add in the potato. Simmer under medium heat for 10 minutes.