Egg Kai Si Ming

Silky scrambled eggs folded with tender shredded chicken in a light, savoury sauce—comforting, fast, and perfect with rice.

Ingredients

• 250g cooked chicken (shredded; roast chicken or poached chicken)
• 4 large eggs
• 2 tbsp neutral oil (divided)
• 2 garlic cloves (finely minced) *(pantry staple)*
• 1 tsp soy sauce
• 1 tbsp oyster sauce
• 120ml (1/2 cup) water
• 1 tsp cornstarch mixed with 1 tbsp water (slurry)
• 1/4 tsp white pepper (or black pepper) *(pantry staple)*
• Salt, to taste *(pantry staple)*
• 1 tsp sesame oil (optional but great) *(pantry staple)*

Method

• 1

  Step 1: Make the quick sauce

  In a small bowl, mix soy sauce, oyster sauce, water, white pepper, and the cornstarch slurry. Set aside (stir again right before using—cornstarch settles).

• 2

  Step 2: Silky scramble the eggs

  Beat eggs with a pinch of salt. Heat 1 tbsp oil in a wok or nonstick skillet over medium-high. Pour in eggs and gently push with a spatula, creating large soft curds. Cook just until softly set and still a little glossy, 45–75 seconds. Immediately slide onto a plate.

• 3

  Step 3: Stir-fry aromatics and chicken

  Return pan to high heat. Add remaining 1 tbsp oil, then garlic. Stir until fragrant, about 15 seconds (don’t let it brown). Add shredded chicken and toss for 1 minute until hot.

• 4

  Step 4: Thicken the sauce

  Stir the sauce again, pour into the pan, and toss to coat chicken. Cook 30–60 seconds until the sauce turns glossy and lightly thickened.

• 5

  Step 5: Fold back the eggs

  Add the scrambled eggs back in. Gently fold for 20–30 seconds, just to coat and warm through without breaking the curds too much. Finish with sesame oil if using. Taste and adjust salt.

Tips

• **Best texture**: Undercook the eggs slightly—residual heat finishes them, keeping them tender.
• **No wok needed**: A large nonstick skillet works отлично; keep the heat high once the chicken goes in.
• **Make-ahead**: Shred chicken in advance and refrigerate; the dish comes together in under 10 minutes.
• **To serve**: Ideal over steamed rice or with plain noodles; also great with a simple cucumber salad on the side.

Nutrition (per serving, estimate)