• Prepare your boiled rice as per your favourite method or check our how we do ours here.
• In a frying pan, prepare your fried eggs (4) as per your preference and set aside for later.

The sauce

• In a medium pot, heat up some oil on medium-high heat then cook the sliced chicken, seasoned with some salt and pepper, for about 5 mins. Take the chicken out and set aside.
• In the same pot, add in the sliced sausages and stir fry for about 30 seconds.
• Then add in the carrots, baby corn and mushroom and cook for about 1 minute.
• Put the chicken back into the pot followed by the oyster sauce, white wine and dark soy sauce. Mix well to combine.
• Next, add in the chopped bok choy and the 2 cups of water, and mix everything well for a few seconds. Then cover the pot.
• Once the sauce starts to simmer rapidly, take the lid off and pour in the corn/tapioca starch mixture while stirring the sauce at the same time.
• The sauce is ready when the starch mixture has combined well and the sauce has thickened.

Assemble the dish

• In a medium bowl, place your fried egg at the bottom then fill the bowl halfway with your sauce.
• Next, cover the sauce by placing your rice on top until the bowl is full. Press down on the rice gently to flatten it.
• Now put a plate on top of the bowl so that one hand is holding the bowl at the bottom and your other hand is pressing the plate against the bowl.
• Carefully, but also rapidly flip it so that the bowl is now upside down on the plate and ta-da!
• Feel free to serve it like this or remove the bowl to serve!