A bold, peppery take on the egg bowl inspired by Cantonese stir-fry techniques.
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In a small bowl, whisk together the chicken stock, soy sauce, Shaoxing wine, sugar, and half of the black pepper to create the braising liquid.
Heat a tablespoon of oil in a wide skillet or wok over medium-high heat and sear the chicken pieces until browned but not fully cooked.
Add the sliced onions and minced garlic to the pan, stir-frying for 2 minutes until the onions soften and the garlic is fragrant.
Pour the braising liquid over the chicken and onions, then bring the mixture to a simmer over medium heat.
Sprinkle the remaining black pepper over the surface and let the liquid reduce slightly for about 3 minutes.
Slowly pour the beaten eggs in a circular motion over the chicken, but do not stir them; let them set undisturbed for 1 minute.
Cover the pan with a lid for 30 seconds to allow the steam to finish cooking the tops of the eggs until they are custardy and soft.
Drizzle with sesame oil and green onions, then slide the mixture over bowls of warm steamed rice.
