Add chicken fillets and pork to boiling water. Boil until cooked. This is for the soup later on.

Remove the meat and cut into small chunk.

In a frypan, heat up 1Tsp of oil, add garlic. Stir until fragrant, add the chopped meat, add all the wine, sauces, salt and pepper.

Add around 500ml of the stock and let it simmer until all the stock has been absorbed.

To make prawn topping: combine all ingredients. If the mix is too thick add little water. If it's too runny, add a little bit of flour. Using a spoon, portion the mix and fry until golden brown and crunchy. Chop into small pieces.

Serve over steamed rice on a plate, add the meat, egg. Pour over the soup. Garnish with spring onion, fried shallot and fried prawn.