Chef Vincent Creation: “Hokkien” Fried Rice, Australian Scallop, XO, Conpoy

How to make it

1. XO Fried Rice:

   • Cracked eggs in a bowl and whisked it with a fork to coordinate air in the mix;
   • Heat up wok, add cooking oil then egg mixture;
   • Add in the rice and continue flipping the wok or use Chinese ladle to loosen the rice and easy to coordinated in egg mix;
   • Add in Lee Kum Kee XO Sauce, Lee Kum Kee Chicken Bouillon Powder and salt;
   • Check season to taste. Place rice mixture in a bowl, press/flatten the rice with a spoon.

2. For The Sauce:

   • Bring Chicken stock to boil.
   • Add in pre-blanched Australian scallops then Lee Kum Kee Premium Oyster Sauce, Lee Kum Kee Chicken Bouillon Powder and salt, check season to taste;
   • Thickening mixture with potato starch (diluted with water);
   • Keep stirring the mixture with constant speed and add in egg white;
   • Pour ready sauce on the surface of rice mixture.
3. Sprinkle over with chopped chive. Serve hot.