Ingredients:

  • 250g chicken breast, sliced into thin, bite-sized strips
  • 1 tsp cornstarch
  • 1 tsp soy sauce
  • 1 tsp vegetable oil
  • 4 large eggs
  • ½ tsp toasted sesame oil
  • ¼ tsp fine sea salt
  • 1 pinch white pepper
  • 2 stalks green onions, whites and greens separated and thinly sliced
  • 1 clove garlic, minced finely
  • 1 tbsp neutral cooking oil

Instructions:

  1. Toss the 250g chicken breast strips with 1 tsp cornstarch, 1 tsp soy sauce, and 1 tsp vegetable oil in a small bowl.
  2. In a separate bowl, beat 4 large eggs with ½ tsp toasted sesame oil, ¼ tsp fine sea salt, and a pinch of white pepper. Whisk until no streaks of white remain.
  3. Slice the 2 stalks of green onions, keeping the white parts and green parts separate. Mince the 1 clove of garlic finely.
  4. Add 1 tbsp neutral cooking oil to your skillet over medium high heat. Wait until the oil shimmers and you see a faint wisp of smoke.
  5. Add the chicken strips and the white parts of the green onions. Spread them out in a single layer. Cook for 2 minutes without moving them to get a light golden sear.
  6. Toss the 1 clove of garlic into the pan. Stir for 30 seconds until the aroma is fragrant and pungent.
  7. Lower the heat to medium and pour the egg mixture directly over the chicken. Listen for a gentle sizzle, not a loud pop.
  8. Using your spatula, push the eggs from the edges toward the center. Let the raw egg flow into the empty space.
  9. Once the eggs are 80% set but still look glossy and wet, remove the pan from the heat. The residual heat will finish the job.
  10. Sprinkle the reserved green onion tops over the top and serve immediately while the aroma is at its peak.