Adam Liaw

Ingredients

• 2 chicken thighs, cut into 3 cm pieces
• 3 dried shiitake mushrooms, soaked in 2 cups hot water for 20 minutes and sliced
• ¼ cup dried scallops, soaked in hot water
• 4 tbsp canola oil
• 2 eggs, lightly beaten
• 3 cups day-old cooked Jasmine rice, preferably cooked in chicken stock
• salt, to season
• 2 cloves garlic
• 4 cm ginger, cut into thin matchsticks
• 4 spring onions, cut into 5cm lengths
• 1 small carrot, cut into 3 cm pieces
• 2 tbsp bamboo shoots, cut into matchsticks
• 2 pieces Taiwanese five spice tofu, cut into 1.5cm pieces
• 2 tbsp oyster sauce
• 1 tbsp soy sauce
• 1 tbsp Shaoxing wine
• a pinch of sugar
• ½ cup raw prawns, peeled and butterflied
• 1 tbsp cornflour
• Chicken marinade
• ½ tsp cornflour
• 1 tsp soy sauce
• 1 tsp Shaoxing wine