Ingredients

Let’s Cook!

• 1
  I sous Vide the Chicken breat with salt at 65.6c for 1 hour. You can also put into a dish and cook on medium in a microwave covered with clingfilm for 3-4 mins until cooked thoroughly but still moist. Then Slice thinly and put on plate.
  
• 2
  For the Sauce - Add everything into a small blender and blize all together. Taste and adjust salt / sugar as per you favourite.
  
• 3
  For Soup, Peel the Melon and put into the Chicken Stock and add all the other ingredients apart from the Coriander Leaves (use at end to garnish) - then simmer slowly until the melon is soft to easily cut with a spoon. Please into Bowls and Serve HOT. I remove the Optional Liver and Blood cake and Slice - serve by the Side.
  
• 4
  Add all ingrediants together and cook Rice as per normal - I use rice cooker but steamed or boiling also works. Once finished remove all the aromatics and serve Hot.
  
• 5
  I serve all together with a sliced peeled Cucumber, More freash Ginger, Sliced Chillies and Coriander. WOW ENJOY :)