Savory Egg Chicken Rice Bowl

A quick and comforting meal featuring tender, pan-seared chicken glazed in a savory sauce, served over fluffy scrambled eggs and warm steamed rice.

Ingredients

• 2 chicken legs, deboned
• 3 large eggs
• 1 tbsp cooking wine
• 2 tbsp light soy sauce
• 0.5 tbsp dark soy sauce
• 1 tbsp oyster sauce
• 1 tbsp sugar
• 80 g water
• 1 red onion
• to taste salt
• to taste black pepper
• 1 tbsp cornstarch
• as needed cooking oil
• optional chopped green onions
• optional sesame seeds
• for serving steamed rice

Instructions

1. 1Prepare the chicken

   

   Debone and chop two chicken legs into bite-sized pieces on a wooden cutting board. Using deboned legs ensures the meat remains tender and juicy throughout the cooking process.

   Tip: Removing the bones beforehand allows the chicken to cook evenly and makes the dish much easier to eat.
2. 2Marinate the chicken

   

   In a container, combine the chicken pieces with one spoonful of cooking wine, two spoonfuls of light soy sauce, a pinch of salt, some black pepper, and one spoonful of cornstarch. Mix thoroughly by hand until well-coated, then set aside to marinate.

   Tip: The cornstarch creates a silky texture on the chicken and helps the sauce cling to the meat during cooking.
3. 3Prepare the eggs

   

   Crack three eggs into a clear glass bowl and whisk them well until the yolks and whites are fully combined. Set the egg mixture aside for later use.

   Tip: Whisking until frothy helps achieve a lighter, fluffier texture once cooked.
4. 4Mix the sauce

   

   In a glass bowl, stir together two spoonfuls of light soy sauce, half a spoonful of dark soy sauce, one spoonful of oyster sauce, one spoonful of sugar, some black pepper, and 80 grams of water until the sugar has dissolved.

   Tip: The dark soy sauce provides the rich color, while the sugar balances the saltiness of the other sauces.
5. 5Sear the chicken

   

   Heat oil in a pan and add the marinated chicken pieces. Fry over medium heat, flipping occasionally, until they are golden brown on both sides. Remove the chicken from the pan and set aside.

   Tip: Searing the chicken first locks in moisture and adds a pleasant caramelized flavor.
6. 6Sauté the aromatics

   

   Using the same pan, stir-fry the sliced red onion until softened and fragrant. The onion will absorb the residual flavors left behind from the chicken.

   Tip: Cooking the onions in the chicken-infused oil adds significant depth to the dish.
7. 7Assemble the chicken and onions

   

   Place the pan-fried chicken pieces evenly on top of the stir-fried red onions in the pan. This layering allows the chicken to absorb the sweetness of the onions while they finish cooking together.

   Tip: Keep the heat at medium-low to prevent the onions from burning before the chicken is ready.
8. 8Simmer with savory sauce

   

   Pour the prepared sauce mixture—consisting of light and dark soy sauce, oyster sauce, sugar, pepper, and water—over the chicken and onions. Cover the pan and simmer on medium-low heat for 5 minutes, allowing the sauce to glaze the chicken.

   Tip: The dark soy sauce provides a deep color and richness, so ensure it is well mixed into the sauce base before pouring.
9. 9Add the beaten eggs

   

   Pour the three beaten eggs evenly over the simmering chicken and sauce. Allow the eggs to cook undisturbed until they begin to set, creating a tender and creamy layer over the chicken.

   Tip: Do not stir the eggs; letting them set in a layer makes the dish look more appealing and keeps the eggs fluffy.
10. 10Garnish and serve

    

    Once the eggs are mostly set, garnish the dish with a generous sprinkle of chopped green onions and sesame seeds. Serve immediately while hot, ideally paired with a side of steamed rice.

    Tip: Adding the garnish at the very end preserves the fresh color and crunch of the green onions.

Storing Leftovers

Burn It Off

Frequently Asked Questions