Collect the blood from the slaughtered chicken in a bowl and add some vinegar. Set aside.
Dress the chicken and cut into serving pieces with a sharp knife or cleaver.
In a heated pan heat about 2 tablespoon cooking oil and saute garlic.
Before the garlic browns, add the onion and saute.
Just before the onions turns brown, Stir in tomatoes.
When tomatoes starts to wilt add the chicken meat and lemon grass.
Cover and simmer in it's own juice until chicken is slightly cooked.
Pour in chicken blood mixture, stirring constantly so that the blood won't curdle.
When blood is cooked, (when it turns brownish) pour in coconut milk.
Season with salt and MSG to taste, and simmer for a few seconds. Serve hot.