Tips: sealing a meat at high heat means, cooking strongly that the protein of the chicken caramelised a bit on the outside, which keep the juice inside your meat. That is the key to keep it tender. You can dismiss the shrimp paste and fish sauce if you know anyone with seafood allergy. You could prepare all the chopping and cut in advance as we call it the “mise en place”. However, this create more dishes to wash and takes more time. This recipe is explained to go as fast as possible. When you season is better to put less at first and taste. Add a bit more and taste again. Repeat until you are happy. When you season too much, specially with salt, you can’t take it out of the dish and it ruins it. Right seasoning enhances flavours, poor seasoning makes a dish dull. Experiment with your friends. Better be safe and put less and let people adjust to their taste.