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Chef May Chow from the popular Hong Kong restaurant Little Bao shows us her take on a fusion rice bowl that mixes Japanese and Szechuan styles. Chow says her simple creation perfectly delivers the crunchiness, juiciness and the umami flavour of chicken, with the lightness of a watermelon salad and structure of Japanese rice. She says her “heartwarming” dish aims to serve up “everything you need in life” in a single delicious bowl.
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