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Dice the chicken and marinate for 10 minutes with a little salt.
Mince garlic, dice onion, and cut chilli.
Peel and dice papaya.
Heat the pan and pour in oil, fry the chicken until slightly burnt.
Add minced garlic, chilli and shredded dried squid, sauté until fragrant.
Then add onion and palm sugar, stir fry until the palm sugar melts.
Pour in Thai chilli sauce and fish sauce.
Add papaya and stir fry evenly, then turn off the heat.
Cut the Kaffir lime leaves into shreds, mix well and enjoy.