issagrill

1: Place all ingredients for the chicken aspic in a pot and bring to a boil on medium-high heat.

2: Once boiling, reduce the heat to medium-low and simmer uncovered for an hour, skimming off scum and oil.

3: Remove from heat when only 2 cups of liquid remain.

4: Remove chicken wings from the pot and set aside.

5: Strain the liquid through cheese cloth twice and pour into a small pan.

6: Refrigerate for 2-3 hours until set, or place on ice for quicker setting.

7: Use a butter knife to cut the aspic into cubes.

8: For scrambled eggs, whisk eggs and salt in a bowl.

9: Heat a non-stick pan on medium heat, add oil and spread with a paper towel.

10: Pour in eggs and stir continuously with chopsticks until cooked, about 3-4 minutes.

11: Assemble by placing cubed chicken aspic, scrambled eggs, and sliced green onions over steamed rice.