After preparing all the ingredients, put the Kheuang hom in a small mixing bowl and add the various pieces of chicken. Mix thoroughly and add fish sauce, the Kaffir lime leaves and
Make banana leaf packets of the above mixture and use a bamboo holder to grill it over the fire. When it is cooked, take the contents out of the banana-leaf packets and put them on a platter. Garnish with the remaining chopped spring onion leaves. Serve with Keng Phak Tam Nin (a soup made with an edible leaf, MELOTHRIA HETEROPHYLLA—).