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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Place chicken, ginger, and spring onion whites in a heatproof bowl and steam until cooked. Reserve the juices collected in the bowl.
Shred the chicken.
Heat oil with chilli flakes, ginger, and spring onion greens until fragrant and slightly crisp.
Mix the reserved chicken juices, soy sauce, chicken stock powder, chilli oil, salt, and honey (if using).
Toss the shredded chicken in the sauce.
Serve over cooked sushi rice and top with a 6-minute jammy egg.
Garnish with spring onions and enjoy!
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For a spicier kick, increase the amount of chilli flakes.
If you prefer a sweeter sauce, add more honey.
Can I use chicken breast instead of legs?
Yes, but chicken legs tend to be juicier and more flavorful.
How do I make a jammy egg?
Boil an egg for 6 minutes, then cool it in ice water before peeling.
Can I prepare the sauce in advance?
Yes, you can prepare the sauce and store it in the fridge for up to 3 days.
What can I use instead of sushi rice?
You can use any short-grain rice or even jasmine rice as a substitute.
Is there a vegetarian version of this dish?
You can replace the chicken with tofu and use vegetable stock powder instead of chicken stock powder.
