Spiced chicken and pandan leaves (Gai how bi towey)

Name: Spiced chicken and pandan leaves (Gai how bi towey)
Prep time: 1 h
Cook time: 30 min
Total time: 1 h 30 min
Cuisine: Asian, Thai
Ingredients: 4 garlic cloves, chopped; 10 coriander roots, washed and finely chopped; 15g/½oz galangal, coarsely grated; 1 tbsp crushed palm sugar (if none available, use brown sugar); squeeze of lime juice; a good pinch white pepper; 1 tbsp sesame oil; 1 tbsp Thai fish sauce; 1 tbsp dark soy sauce; 500g/1lb 2oz 2 large or 3 medium skinless chicken breasts, cut in half lengthways and into bite-sized pieces; 20 pandan leaves, depending on how many chunks of chicken you get; vegetable oil, for frying; 2 limes cut into wedges, to serve; 40g/1½oz finely grated ginger (squeeze the juice out of it using a piece of muslin then discard the ginger pulp); 1 pinch sugar; ½ tbsp Thai fish sauce; ½ tbsp soy sauce; ½ tbsp rice vinegar