鼎爺手起刀落示範斬雞，斬得俐落還要砌得好睇；三姐則教路燉出滴雞精。
俊彥以紅酒入饌炮製「紅酒燉雞」。除了西菜必備的洋蔥、西芹、甘筍，菜式還加入煎香意大利醃豬腩肉的香味。期間鼎爺突然考俊彥對烹調的認知，幸俊彥經驗搭夠過關！
煒哥帶來創新「海南雞壽司」，以椰香飯配上嫩滑雞肉，煒哥即席示範浸雞技巧。她以斑蘭葉、紅尖椒等炮製兩款醬汁，一啖一口的海南雞飯帶來視覺、味覺新享受。
今集是法國菜式與南亞風味的「角力」！
Mr. Ding demonstrates how to chop chicken with a knife. He cuts neatly and looks good; Sister San teaches how to stew out dripping chicken essence. Jun Yan prepares "Red Wine Stewed Chicken" with red wine. In addition to the onions, celery, and carrots that are essential for Western cuisine, the dish also adds the aroma of pan-fried Italian marinated pork loin. During this period, Mr. Ding suddenly tested Jun Yan's perception of cooking. Fortunately, Jun Yan's experience has passed the test! Siu-ho brings innovative "Hainanese chicken sushi", which is served with coconut rice and tender chicken. Siu-ho demonstrates the technique of dipping chicken. She concocted two sauces with pandan leaves and red peppers, bringing a new visual and taste enjoyment to the Hainanese chicken rice. This episode is a "wrestling" between French cuisine and South Asian flavors!
