Three-Eyed Chicken Rice
Dai Ga Si Faan recipe - Hong Kong
- Prep time
- 10 min
- Cook time
- 20 min
- Yield
- 1 serving
- Difficulty
- MEDIUM
Ingredients
- 3 eggs
- 2 chicken thighs, deboned
- Salt
- Pepper
- Sweet dark soy sauce (drizzle at the end)
- 4 green onions, chopped
- 3 shallots, sliced
- 1+1/2 tbsp oyster sauce
- 1/2 tbsp light soy sauce
- 1 tsp sugar
- a pinch salt
- Drizzle of sesame oil
Instructions
- 1
Debone the chicken thighs and pat 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 even 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. Flip and cook the meat side for another 4 minutes.
- 4
Flip back to the skin side, increase the heat to high, and cook for another 1-2 minutes to make it more golden and crispy.
- 5
To make the sauce, use the residual oil from frying the chicken to sauté the shallots until softened. Add green onions and stir-fry for 30 seconds. Transfer to a bowl, add oyster sauce, soy sauce, sugar, and a drizzle of sesame oil.
- 6
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.
- 7
Serve with steamed rice and enjoy!