Marinate the Chicken: In a bowl, place the chicken pieces and add 1 tablespoon of cooking wine, salt, black pepper, and 1 tablespoon of cornstarch. Mix thoroughly to coat the chicken evenly. Let it marinate for about 15 minutes, allowing the flavors to soak in and the cornstarch to help lock in the moisture for a tender texture when cooked.

Prepare the Egg Mixture: Crack 3 fresh eggs into a bowl. Add 2 tablespoons of light soy sauce, 1 tablespoon of dark soy sauce, 1 tablespoon of oyster sauce, salt, and black pepper. Whisk everything together until the seasonings are fully combined with the eggs.

Cook the Chicken: Heat a pan over medium heat and add a little oil. Once the oil is hot, place the marinated chicken in the pan. Cook it over medium-low heat, turning occasionally to ensure it cooks evenly on both sides until golden brown. Once cooked, remove the chicken from the pan and set it aside.

Sauté the Onion and Chicken: In the same pan, add a little oil and sauté the onion slices until they become fragrant. After the onions are aromatic, add the cooked chicken back into the pan and stir to mix.

Add the Egg Mixture: Slowly pour the egg mixture over the chicken and onions, ensuring it covers everything evenly. Cover the pan with a lid and cook on low heat for about 5 minutes. The egg mixture will slowly set, absorbing the savory flavors of the chicken and onions.

Garnish and Serve: Once the eggs have fully set, remove the lid and sprinkle chopped green onions on top for garnish. Serve the delicious chicken omelet on top of a plate of hot rice. The result is a satisfying, flavorful dish that’s bound to please!