Remove all the bones from the chicken breasts and thighs. For the sauce, mix 1 tablespoon each of the seasonings (oyster sauce, soy sauce, sesame oil, olive oil, black pepper) until well combined, then mix with the chopped lemongrass and crispy fried shallots and garlic. Stir well and pour over the chicken.

Roll the chicken back into a round shape and tie securely with kitchen twine. In a pot, add water along with the jujube dates, bay leaves, lemongrass leaves, cinnamon sticks, ginger, and star anise. Bring to a boil, then add the 3 chicken rolls and poach until cooked through. The chicken will absorb all the wonderful aromas.

When the chicken is firm, remove and place on a plate to dry the surface. Rub a little salt and lemon over the chicken. If serving immediately, let the chicken absorb the salt and lemon for 20 minutes, then fry until crispy. For parties, it's best to do this step a day ahead—after rubbing with salt and lemon, wrap tightly and refrigerate overnight. Fry the next day for extra crispiness.

Heat oil and fry the chicken until golden on all sides. Just before serving, fry again briefly to make it extra crispy.

Remove the kitchen twine, slice the chicken thinly, and arrange on a plate. Serve with bread or salad if desired.