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Chicken & Egg Rice Bowl With Green Chili Sauce

These chicken thighs are tender and succulent, benefit from a quick brine. This comforting meal is easy to throw together, and perfect served over steamed rice with soft-boiled eggs, salted cucumber slices and a good dollop of my favorite green chili sauce. 

Chicken & Egg Rice Bowl With Green Chili Sauce


1 Kg (8 pieces) Boneless & Skinless Chicken Thighs
4 Cups of Water
¼ Cup of Kosher Salt
¼ Cup of Sugar
2 to 3 Tbsp of Peanut Oil

Green Chili Sauce
1/3 Cup of Peanut Oil
6 Green Chilies, seeded and finely chopped
4 Scallions, finely chopped
2 Cloves Garlic, finely chopped
½ tsp Sea Salt

Salted Cucumber
4 Kirby Cucumbers, sliced
½ tsp of Sea Salt

Steamed Rice (4 to 6 portions)
4 to 6 Soft-Boiled or Poached Eggs
3 Tbsp Light Soy Sauce
3 Tbsp Dark Soy Sauce


Mix the water, salt and sugar until the salt and sugar have dissolved. Place the chicken thighs in a large plastic container. Add the brine over the chicken until it’s completely submerged. Refrigerate for an hour. Rinse the chicken and pat dry with paper towels.

While the chicken is brining, make the Green Chili Sauce:
Combine the green chilies, scallions, garlic, and sea salt into a medium bowl. Heat oil over high heat and pour into the chili mixture and mix well.

Salted Cucumber:
Combine the sliced cucumber with sea salt in a colander for about 10 minutes. Then squeezed the extra water from cucumber with paper towel.

Preheat the oven to 400˚F.

In a large skillet, heat oil over medium-high heat. Brown the chicken in batches if necessary until is brown and place in the oven for about 20 to 25 minutes. Let it cool slightly and chop into smaller pieces.

To serve, place a portion of chicken, egg, cucumber over steamed rice with some light and dark soy sauce, and green chilies with scallion sauce.

Serves 4 to 6


  1. I just found your site and can't wait to try some of your recipes!
    :-) Thanks for sharing.
    Tam - From Oregon


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