INGREDIENTS

      METHOD

• 120g chicken breast, diced

• ½ cup creamed corn (drained) or fresh or both.

• 1 pcs garlic minced

• 2 cups chicken stock

• ½ tsp fish sauce

• 1 tbsp vegetable oil

• Pinch of salt

• Pinch of white pepper and salt (optional)

• ½ tsp cornflour + 1 tsp water

• 1 tbsp chopped spring onion and coriander (optional)

• Egg (optional)

1. Cut the chicken. Bring a pan. Add vegetable oil, then add garlic.

2. Add the chicken to sweat then add the stock. Bring the soup to a gentle boil.

3. Add corn. Simmer 3–4 minutes. Add fish sauce and seasoning.

4. Stir in cornflour mixture.

5. Taste, adjust, and share equally between 2 bowls.

INGREDIENTS

METHOD

• 1 cup cooked rice

• 100g chicken breast or Thigh, diced small

• 100g bacon optional

• ½ cup mixed vegetables (carrot, beans, corn and peas) - prefer fresh 

• 1 egg

• 1 pcs garlic chopped.

• 2 tbsp onion diced

• 1½ tbsp oil

• 1 tbsp chopped spring onion and coriander (optional)

Sauce 

• 1/2 tbsp oyster sauce

• 1.5 tbsp soy sauce

• Pinch of white pepper and salt (optional)

       1.  One participant dices the chicken or bacon, while the other prepares the sauces.

       2.  Heat the wok over medium-high heat and add 1/3 of the oil.

       3.  Add the bacon and chicken and stir-fry until lightly golden.

      4.  Add the spring onion, garlic, and all remaining vegetables. Stir-fry until fragrant.

      5.  Push the ingredients to one side of the wok, add the egg, and gently scramble.

           Mix everything together.

      6.  Add the rice and break it up so all grains are separated.

      7.  Add the sauce, mix well, taste, adjust seasoning if needed, and finish cooking.