1. Pound all the ingredients for chili paste to a fine paste
2. Put the oil in a pan and heat it over a fire
3. Stir fry chili paste until the aroma is released
4. Add chopped chicken and a little water and bring to a boil.
5. Close the lid and simmer until tender. Stir frequently. Add shredded kaffir lime leaves.
6. Add chopped Ergyngium, coriander and spring onions.

Sunton Bunmi. (2006). Khongkinbanhao “Uk kai”. Rom Phayom, 8 (4), 58-59.