scallion oil chicken rice with three fried eggs

Three-Eyed Chicken Rice

Three-Eyed Scallion Oil Chicken Rice (三眼仔蔥油雞扒飯) or Three-Eyed Chicken Rice (三眼仔飯) for short, is a dish I was introduced to when I had lunch at Kwong Wing Catering chachaanteng in Hong Kong. Many restaurants in Hong Kong serve this dish, but I never really noticed it before. The fried eggs look like 三眼仔 (the three-eyed aliens from Toy Story), and it’s such a fun and cute name! This dish has crispy chicken, scallion oil sauce, and three sunny eggs.

ingredients:

  • 3 eggs
  • 2 chicken thighs, deboned
  • Salt
  • Pepper
  • Sweet dark soy sauce (drizzle at the end)

Scallion oil sauce:

  • 4 green onions, chopped
  • 3 shallots, sliced
  • 1 1/2 tbsp oyster sauce
  • 1/2 tbsp light soy sauce
  • 1 tsp sugar
  • Pinch of salt
  • Drizzle of sesame oil

steps:

  1. Debone the chicken thighs and pat them dry with a kitchen towel to remove excess moisture.
  2. Make shallow cuts on the thicker parts of the chicken, slicing through the tendons to ensure even thickness for uniform cooking. Season with salt and pepper, then lightly coat the skin side with cornstarch for a crispy finish.
  3. Place the chicken skin-side down on a cold pan, press with a heavy object, and cook on medium heat for 4-5 minutes. Starting in a cold pan allows the fat to slowly render out from the skin, making it crispier without burning.
  4. Flip and cook the meat side for another 4 minutes.
  5. Flip back to the skin side, increase the heat to high, and cook for another 1-2 minutes to achieve extra crispiness.
  6. To make the sauce, use the residual oil from frying the chicken to sauté the shallots until softened. Add the green onions and stir-fry briefly for about 30 seconds. Transfer the mixture to a bowl, then stir in the oyster sauce, soy sauce, sugar, and a drizzle of sesame oil.
  7. In the same pan, fry three eggs and cook them sunny side up, keeping the yolk intact. Cook until the whites are set but the yolks are still runny, or cook longer if you prefer the yolk more cooked.
  8. Serve with steamed rice and enjoy 🙂

Three-Eyed Chicken Rice

Cuisine: Hong Kong, Chinese
Servings

1

servings
Prep time

10

minutes
Cooking time

20

minutes
Cook Mode

Keep the screen of your device on

Ingredients

  • 3 eggs

  • 2 chicken thighs, deboned

  • Salt

  • Pepper

  • Sweet dark soy sauce (drizzle at the end)

  • Scallion oil sauce:
  • 4 green onions, chopped

  • 3 shallots, sliced

  • 1 1/2 tbsp oyster sauce

  • 1/2 tbsp light soy sauce

  • 1 tsp sugar

  • Pinch salt

  • Drizzle of sesame oil

Directions

  • Debone the chicken thighs and pat them dry with a kitchen towel to remove excess moisture.
  • Make shallow cuts on the thicker parts of the chicken, slicing through the tendons to ensure even thickness for uniform cooking. Season with salt and pepper, then lightly coat the skin side with cornstarch for a crispy finish.
  • Place the chicken skin-side down on a cold pan, press with a heavy object, and cook on medium heat for 4-5 minutes. Starting in a cold pan allows the fat to slowly render out from the skin, making it crispier without burning.
  • Flip and cook the meat side for another 4 minutes.
  • Flip back to the skin side, increase the heat to high, and cook for another 1-2 minutes to achieve extra crispiness.
  • To make the sauce, use the residual oil from frying the chicken to sauté the shallots until softened. Add the green onions and stir-fry briefly for about 30 seconds. Transfer the mixture to a bowl, then stir in the oyster sauce, soy sauce, sugar, and a drizzle of sesame oil.
  • In the same pan, fry three eggs and cook them sunny side up, keeping the yolk intact. Cook until the whites are set but the yolks are still runny, or cook longer if you prefer the yolk more cooked.
  • Serve with steamed rice and enjoy 🙂

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