Marinate chicken, prawns and squid with ⅓ of the salt respectively. Set aside.

Cut the choy sum and cabbage. Separate the leaves from the stems.

Blanch the mi sua in hot water for 2.5 minutes. Drain the water. Let it rest on a strainer.

In a non-stick pan over medium heat, add 1 tbsp of garlic oil. Once heated, add prawns and squid.

Cook prawns for 1 minute on one side. Then, flip and cook for 30 seconds, before removing from the heat. Cook the squid for 3 minutes, stirring gently at 1.5 minutes. Remove the squid from the heat.

Add 1 tbsp of garlic oil and chicken slices. Stir fry for 1.5 minutes or until lightly browned.

Add choy sum and cabbage stems. Stir briefly. Add ½ tbsp of oyster sauce. Mix for 40 seconds.

Push the ingredients to one side of the pan. Add ¾ tbsp of garlic oil, eggs and ½ of the light soy sauce.

Stir gently to mix the eggs, oil and sauce. Let it rest for 10 seconds. Break it up and mix with the rest of the ingredients.

Add the mi sua, pepper, sesame oil, thick soy sauce, light soy sauce, oyster sauce, spring onion stems and ½ of crispy fried garlic. Mix for 3 minutes, or just combined.

Add choy sum leaves, ½ of the spring onion leaves, sliced red chillies, prawns and squid. Stir for 3 minutes, or until well-combined.

Add garlic oil. Stir to distribute.

Taste and adjust as preferred.

Top with crispy fried garlic and spring onion leaves.

Switch off the heat and serve.