1. Cook rice as per packet directions. 2. Bring a pot of water to the boil, blanch sliced carrots, floret of broccoli and cauliflower until just al dente, no more. Refresh under cold water so these stay crisp and keep their colour. Set aside. 3. Cut onion, into diamond cuts and separate. Thinly slice chicken. 4. In a wok heat sesame oil until hot, add onion garlic and chilli, add chicken, cook till tender. 5. Add fish sauce, sliced celery, sliced capsicum, snow peas and bean sprouts tossing constantly with large spoons. 6. Add chicken stock powder to 100ml of hot water then add along with the kecap manis to the wok and keep tossing. 7. Add blanched vegetables and toss to reheat. 8. Cut shallots into 5cm lengths and add just before serving on a bed of rice.