• the giblets, the gizzard, the wings, feet and neck of a chicken, scraped and washed and sprinkled with salt and ground black pepper
• 2 stalks of lemon grass, pound together finely these four ingredients to make the Kheuang hom
• 3 fresh chilli peppers, pound together finely these four ingredients to make the Kheuang hom
• 4 spring onions or (small) shallots, pound together finely these four ingredients to make the Kheuang hom
• 3 coriander roots, pound together finely these four ingredients to make the Kheuang hom
• chopped spring onion leaves
• 3 Kaffir lime leaves, divided in half
• salt and fish sauce

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 a little of the chopped spring onion leaves. Pour in a little water, just enough to cover the chicken pieces. Taste and check the saltiness.

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—).