Chef Bruce’s TablEscapes
Christmas Episode

Ingredients for the Japanese Fried Rice:

1 pack Ora Mix Mo Japanese Fried Rice 30g
3 cups Japanese Rice (left over)
½ cup carrots (diced)
¼ cup onions (diced)
5 cloves garlic (chopped)
½ cup Frozen Peas
½ cup Holiday Ham (diced)
3 pcs eggs
3 tbsps Crisco Canola Oil
to taste salt & pepper

Procedure:
1. In a large wok, add oil and soft scramble the eggs. Once cooked remove from pan and set aside.
2. In the same pan add more oil and add carrots and sauté for 2 minutes. Add the onions and garlic and sauté for 3 minutes.
3. Add the ham and rice. Sauté for 1 minute or until all the rice grains are separated. Pour in the pack of OMM, mix until well incorparated.
4. Add the peas and adjust seasoning with salt and pepper.
5. Serve straight away.

Ingredients for the Fried Chicken Asian Glaze

1 kilo chicken quarters
5 cups Crisco Canola Oil
2 pcs cinnamon Sticks
1 pc orange (zest of it)
1 head garlic
2 sprigs thyme
½ cup Lee Kum Kee Black Bean Garlic Sauce

For the Glaze:
1 cup Lee Kum Kee Oyster Sauce
2 tblsp Lee Kum Kee Soy Sauce
½ cup Clara Ole Maple Syrup 355ml
1 cup pineapple juice
½ cup chicken Stock
½ cup cornstarch
2 tblsp water
to taste salt & pepper

Procedure:
1. Rub the duck quarters with black bean sauce and let marinate in the chiller for 12 hours or over night. Wash of any black beans and pat dry so there is no more water on legs.
2. Place the legs in a pot with cinnamon sticks, orange zest, garlic and thyme. Marinate for 30 minutes so the flavor really comes out. Pat dry to ensure that there is no more moisture.
3. In a non-stick pan, sear the chicken legs until they are golden brown. Place on plate and cover with glaze.

**To make the glaze, add all the ingredients to a small pot except for the cornstarch and water. Bring the mixture to a boil. Be sure to season with salt and pepper. When the seasoning is just right, thicken the sauce by making slurry out of the cornstarch and water.