Remove chicken skin and debone. Cut the chicken thigh into small cubes. Cut the shrimp into quarters and set aside; cut off the bottom of the asparagus and slice it into small pieces. Cut carrot into small squares. Soak the mushroom and cut into cubes, season and mix well. Soak the dried scallop and steam for a few minutes. Flatten them on a cutting board with a knife to make tiny slices.
Bring the water to a boil. Add a teaspoon of oil. Blanch the carrot for 1 minutes. Take out and set aside. Same pot of boiling water, blanch the asparagus for a few seconds. Rinse in cold water. Set aside.
Whisk the egg well. Pour the egg onto the rice. Mix gently until the rice absorbs the egg mixture.
Heat the oil, add the mixed rice. Stir-fry evenly over medium-low heat, continue to stir-fry until the rice is loosened, season with salt and sugar, keep warm and set aside.
Heat the oil. Sauté diced mushrooms, dried scallop slice and minced garlic. Stir-fry until fragrant. Add chicken and shrimp. Stir-fry evenly. Sprinkle a tablespoon of Shaoxing wine.
After the wine has evaporated and fragrant, add boiling water. Bring it to a boil and add Lee Kum Kee Premium Oyster Sauce . Do the tasting, then gradually add potato starch water to thicken the sauce.
Lastly, add carrot slices and asparagus slices. Mix well. Pour it over the fried rice. Ready to serve.
And don't forget, Asian-inspired meals are made for sharing, so get friends and family together for a feast.
