Marinate chicken breast with fresh coriander, AJI-SHIO® Flavoured Black Pepper and chili flakes.

Heat olive oil in a non-stick pan, grill the chicken for 5-7 min minutes.

Flip to another side to grill for 5-7 min or until cooked

Slice the chicken into pieces before serve.

Blanch the pak choy, set aside.

In a saucepan, heat the olive oil and sauté garlic until golden. Set aside.

With the same saucepan, add oyster sauce and water.

Add in TUMIX® Chicken Stock and bring to a small boil.

Pour the sauce onto blanched pak choy, sprinkle sauté garlic on top and garnish with cherry tomato.

Heat sesame oil, saute button mushroom until fragrant, add in carrot and TUMIX® Chicken Stock.

Pour chicken clear soup, let it boil.

Garnish with spring onion.