Heat UY1 pack (Oil pack) in a pan or wok on medium-high flame; stir fry UY2 (prawn) for a minute, remove from the pan and set aside.

On the same pan, saute UY3 and UY4 packs (garlic and onion) until aromatic.

Add UY5 (chicken) until lightly browned.

Add 250 mL of water and bring to a gentle boil; add UY6 (cauliflower and carrots), cover and simmer for 5 minutes until the vegetables are tender crisp.

Add UY7 (vegetables) and stir-fried prawns and toss gently to combine for a minute.

Add UY8 pack (sauces and slurry) diluted in 60mL water, stir well and cook 2–3 minutes until sauce thickens, then serve hot with UY9 (quail eggs).