Upside-Down Bowl, Morgane's recipe

Ingredients

• 400g basmati rice
• 75cl water
• 300g chicken breast
• 1 tsp grated ginger
• ¼ tsp salt
• ¼ tsp ground pepper
• ½ tsp Shaoxing cooking wine
• 1 tsp sesame oil
• 1 tbsp light soy sauce
• 1 tbsp vegetable oil
• 1 tsp cornstarch
• 2 tbsp light soy sauce
• 1 tsp dark soy sauce
• 1 tbsp oyster sauce
• pinch ground pepper
• 25cl water
• 150g firm tofu
• 100g baby corn
• 150g mushrooms
• ½ carrot
• 1 onion
• ½ red pepper
• ½ green pepper
• 1 green onion
• 20g garlic
• 1 tbsp cornstarch
• 4 eggs
• 3 tbsp vegetable oil