Pound the black peppercorns, garlics, coriander root and turmeric until fine. Add soy sauce and boiled water, stir to combine. Add the chicken and lemongrass mix well. Chill in the fridge for 1 hour. After that put into the steamer, steam until cooked.

Dipping sauce, pound bird’s eye chilies, garlic and coriander root until fine. Add palm sugar, fish sauce, lemon juice and the water from the steamed chicken. Stir to mix well.