Chop chicken into small pieces. Slice the shallots, spring onions and lemongrass, and chop the kaffir lime leaves.
Heat a large frying pan or wok. Pour in chicken, then add chicken broth and cook, stirring throughout. Pour into a large enough bowl.
Mix kaffir lime leaves, lemongrass, scallions, green onions and rice powder into the meat. Season with fish sauce, lime juice and chili seasoning.
Serve with cabbage leaves
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