Start by blanching the wax meats with hot water then slice them.
In a pot add the washed rice, water and chicken powder. Bring to a boil then lower the heat. Place your blanched and sliced wax meats on top of the rice and season with a pinch of sugar. Cover and leave it to simmer for 10 minutes or so
Meanwhile blanch the choy sam or bak choy separately with sesame oil and set aside.
As I am using salted duck I did not add anymore seasoning. Serve and taste.
If needs more seasoning still then let the individual season themselves.