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.

For the Sauce - Add everything into a small blender and blize all together. Taste and adjust salt / sugar as per you favourite.

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.

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.