Thinly slice the onion, green chillies and garlic. Thinly slice the chicken thighs.

Heat the vegetable oil in a large frying pan, add the onion and green chillies and fry over a medium-high heat for about 5 minutes until softened but not coloured. Add in the garlic and cook for 1 min more.

Add the sliced chicken, chicken stock, soy sauce and Shaoxing wine. Bring to a bubble and cook for 10 mins over a medium-low heat.

Meanwhile, crack the eggs into a bowl and very gently mix a few times – you don’t want the whites and eggs to be completely mixed. Thinly slice the spring onions (both green and white parts).

Pour the eggs over the chicken and gently swirl in with a wooden spoon and then sprinkle over three-quarters of the spring onions. Pop a lid on the pan and cook for 3 mins until the eggs have set.

Spoon the chicken and eggs over bowls of steamed rice and then pour over any remaining liquid for the rice to absorb.

Sprinkle with the remaining spring onions and enjoy.