Blend shallots, garlic, ginger and galangal in a blender with a little water until smooth.
Mix coriander powder and pepper with a little water into a paste. Heat oil and sesame oil in a wok and fry blended ingredients and coriander-pepper paste. Add preserved soya bean paste and sauté until fragrant.
Add chicken and fry until meat is firm. Pour in water, stir well and bring to the boil. Reduce the heat and simmer for 25-30 minutes or until chicken is cooked and the gravy is thick. Add seasoning to taste and garnish with coriander leaves.