Grate the chayote finely, then squeeze out the liquid

Slice the green onions finely, heat the oil, then sauté briefly and set aside

In a food processor, blend half of the chicken thighs, minced garlic, salt, sugar, chicken bouillon powder, and pepper until smooth and sticky

Add the remaining chicken, ice cubes, egg white, and fish sauce, blend again, then transfer to a bowl

Add the grated chayote, green onions with oil, all-purpose flour, and tapioca flour, mix well

Grease the steamer with oil, shape the dough into balls with a spoon, then place in the steamer

Shape the siomay using a fork from the side to the top, then steam for 20 minutes

For the sauce, chop the garlic and shallots, crush the candlenuts, slice the bird's eye chilies and curly red chilies. Heat the oil, sauté the shallots, garlic, and candlenuts briefly, then add the bird's eye chilies and curly red chilies

Transfer to a blender, add the peanuts and a little water, blend until smooth, then cook again

Add the kaffir lime leaves and palm sugar, mix well, then add water, tamarind water, chili sauce, and salt, cook until boiling

Dissolve the rice flour, then add to the sauce, mix well

Chicken siomay is ready to serve