Ingredients
Base
- 2 cups rolled oats
- 4 cups chicken stock
Toppings
- 4 eggs
- 2 tablespoons soy sauce (or to taste)
- 2 tablespoons sliced green onion
- Homemade chili oil or sesame oil to taste (optional)
- Fried shallots or fried onions (optional)
Instructions
- Cook the oats: Combine the rolled oats and chicken stock in a small pot. Simmer over low heat for about 10 minutes, stirring occasionally, until the oats reach your desired creamy texture. Then, transfer the oatmeal into serving bowls.
- Prepare the eggs: Poach the eggs by carefully cracking them into a large pot of simmering water and cook until the whites are set but yolks remain runny, about 3-4 minutes. Alternatively, you can pan fry the eggs sunny side up or prepare soft-boiled eggs according to your preference.
- Assemble the dish: Place the cooked eggs on top of the oatmeal in each serving bowl. Drizzle with soy sauce, sprinkle sliced green onions for freshness, and for enhanced flavor and texture, optionally add a drizzle of homemade chili oil or sesame oil and a sprinkle of fried shallots or fried onions.
Notes
- You can adjust the soy sauce quantity to control the saltiness of the dish.
- Using chicken stock instead of water provides a rich, savory base flavor for the oats.
- For a vegetarian version, substitute chicken stock with vegetable broth.
- Try different egg preparations to suit your taste—poached, fried, or soft-boiled all work well.
- Chili oil is optional; use sesame oil if you want a non-spicy but still flavorful alternative.
- Fried shallots add a crunchy texture contrast but can be omitted if unavailable.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: Chinese
