2 boiled chicken eggs - sliced into 8 pieces 5 shallots - sliced thinly 5 garlic - sliced thinly 1/2 tbsp rice flour 1 1/2 tbsp oyster sauce some chopped/shredded spring onions salt to taste 4 tbsp olive oil
Into the sliced shallots and garlic, mix the rice flour and a bit of salt to taste. Heat the oil and when heated, fry the mixed ingredients until dark brown in colour and looks crunchy. Remove and keep aside. Into the reminder oil, add in the oyster sauce and add 2 tbsp of water just to dilute the sauce slightly. Arrange the eggs on a serving plate and pour over the sauce. If the fried shallots and garlic are lumped together after frying, crumble into smaller pieces. Sprinkle over the eggs and garnish with the spring onions.