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Debone the chicken thigh and marinate with a little cooking wine and black pepper for 10 minutes.
Start by searing the chicken skin side down until golder and crispy, then flip and sear the other side until both sides are browned (no need to cook through completely).
Cut the chicken to pieces.
Prepare the sauce adding 2 table spoons of soy sauce, 1 table spoon of cooking wine, ½ table spoon of dark soy sauce, ½ table spoon of oyster sauce and a little bit of sugar. Mix them well.
Without washing the pan, sauté the onions until they are softened.
Add the chicken thighs and stir-fry.
Pour in the sauce and stir-fry, then cover and simmer on low heat for a few minutes.
Beat two eggs until well combined.
Gently push the eggs with a spatula, then cover and steam for 1-2 minutes.
Put the rice as base and add the rest on top.