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Cuisine: Fujian
Chef: Lin Guoyu


250g rice

40g shrimp
40g roast duck
40g diced chicken
40g diced shiitake
2 egg yolks
40g dried scallops
80g Chinese broccoli
110g crab stick
1 tsp oyster sauce
Chicken flavoured powder
Soy sauce
1tbs tapioca starch
300g chicken soup
Frying oil
300g Water


1. Wash well the shrimps, wipe dry and dice them

2. Cut dried scallops and roast duck into cubes and set aside

3. Put diced chicken and shrimps in the wok with oil and stir-fry quickly over high heat. Remove from heat and set aside

4. Fry egg yolks in hot oil until half cooked

5. Add rice and fry until the rice is loose

6. Add some chicken soup and salt to flavour it. Set aside

7. Mix the tapioca starch with one tablespoon of water to obtain water starch and set aside

8. Put the water into the wok and bring it to the boiling point

9. Add dried shiitake, Chinese broccoli, dried scallops, roast duck, crab sticks, diced chicken and shrimps

10. Keep boiling add tapioca water starch, oyster sauce, fried diced chicken and shrimps) and mix all well

11. Plate and serve



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