It is all about COOKING!

Ingredients 8 baby bok choy (quartered) 16 sea scallops or 40 bay scallops 1/8 teaspoon salt 4 teaspoons butter 1/2 cup Thai sweet chilli sauce 1/4 cup water 1 tablespoon rice wine vinegar or distilled white vinegar Instructions Heat a large frying pan over medium-high heat. When hot, spray with oil. Add bok choy to the wok.  Stir often untill it becomes tender-crisp for about 3 to 4 minutes.  Remove to a platter and tent with foil to keep it warm.    Pat scallops dry, sprinkle with salt and season with fresh pepper.  Melt butter in pan over medium heat.  Add scallops (in 2 batches if necessary). Cook for 2 minutes and flip to cook other side for 1 to 2 more minutes. If butter turns dark, reduce the heat slightly. Note: You only need to cook just 1 minute per side if you are using the small scallops. Remove scallops to platter on top of bok choy and tent with foil. Add sweet chilli sauce, water and vinegar to pan. Boil the sauce and keep stirring it untill it starts to thicken about 1

Ingredients 2 cups of chicken stock 3 stalks of pandan leaves 3 cloves of garlic 3 shallots 4 slices of ginger 1 cup of rice 1 piece of Hainanese Chicken Thigh (You can get this from any NTUC Fairprice supermarket at the  frozen food section for $6.97). instructions Cooking the rice Chop up the garlic and the shallots together. Slice the ginger into 4 pieces Add in 1 tablespoon of sesame oil into the empty rice cooker pot. Add in the chopped garlic and shallots.  Add in the sliced ginger.      Give it a good stir to make sure everything is coated with the oil. Add in the 1 cup of washed rice.  Give it a good stir for 1 minute to let everything infuse together.    Add in 1 cup / bowl of the chicken stock. 10. Give it a good stir.    11. Tie the pandan leaves into a knot and add it in together with the rice in the cooker.    12. Remove the pandan leaves and ginger slices. 13. Give the rice a good stir before serving.  14. This is how my Hainanese chicken rice looks like after it is cooke