Chicken Steak with Silky Eggs over Rice
A classic Hong Kong-style rice bowl featuring a golden pan-fried chicken cutlet topped with luscious, creamy scrambled eggs. Comfort food at its finest.
Story
This beloved Hong Kong cafe dish combines the satisfying crunch of a well-seasoned chicken steak with the impossibly soft, custard-like scrambled eggs. The eggs are cooked just right—set on the outside but still creamy and almost sauce-like inside.
Ingredients
chicken breast or thigh, boneless
2 pieces (about 300g)
eggs
4 large
cooked jasmine rice
2 bowls
vegetable oil
3 tablespoons
butter
1 tablespoon
light soy sauce
1 tablespoon
oyster sauce
1 teaspoon
sugar
1/2 teaspoon
white pepper
1/4 teaspoon
cornstarch
1 tablespoon
green onions, sliced
for garnish
steamed broccoli or bok choy
optional, for serving
Instructions
1
Prepare the chicken
Pound the chicken pieces to an even thickness of about 1 cm. Mix soy sauce, oyster sauce, sugar, and white pepper in a bowl. Marinate the chicken in this mixture for 10 minutes, then coat lightly with cornstarch.
2
Cook the chicken steak
Heat 2 tablespoons of oil in a pan over medium-high heat. Place the chicken skin-side down (or the thicker side) and cook for 4-5 minutes until golden brown. Flip and cook another 3-4 minutes until fully cooked through. Remove and let rest, then slice into strips.
3
Make the silky eggs
Crack eggs into a bowl and beat gently. Heat the remaining oil and butter in the same pan over medium-low heat. Pour in eggs and let them set slightly at the bottom, then gently push the edges toward the center. Work slowly, keeping the heat low—the eggs should be just set but still glossy and slightly underdone.
4
Assemble the dish
Divide hot rice between two bowls. Arrange the sliced chicken in the center. Carefully place the silky eggs on top of the chicken. Garnish with sliced green onions and serve immediately with steamed vegetables on the side.
