"This is a classic dish that has it all," says Liong. "There's heat and depth from the XO sauce, a comforting, rich scallop and spanner crab sauce and egg fried rice, a winter classic, often poorly executed." Start this recipe at least half a day ahead to dry the rice.
Note Knorr chicken stock powder is available at Asian supermarkets. White soy sauce, also called shiro shoyu, is available from Japanese grocers such as Tokyo Mart and Chef's Armoury.