Then pour the chicken into the center of the dish and serve immediately. Add the seeds and lower the heat to very low. Spread the seeds in a single layer and use a spatula to move them about and turn them over to avoid burning on one side. This process takes about 2 to 3 minutes, or until the seeds turn brown. Turn off the heat, remove the seeds from the wok, and allow them to cool.
Seeds can be dry-roasted two to three days in advance of their use.
After they cool, place them in a sealed jar.