Wash and cut the chicken into bite size.
Rub the chicken pieces with salt and lime juice. Set aside to stand for
20 minutes. Heat a wok with oil and saute ground spices, pandanus
leaves, lemon grass, kaffir lime and cumin leaves until fragrant. Add
the chicken pieces and fry until it is half-cooked. Add beaten eggs,
stir until the eggs are cooked. Add water and cook until the chicken is
tender and the gravy has thickened. Add chives, lime juice, salt and
sugar according to taste. Serve hot.