Steps

1. Trim the tough ends off 1/2 bunch (50g) of chives and cut into 5cm lengths.
   🕒 00:55
2. In a bowl, combine 100ml water, 1.5 tbsp oyster sauce, 1/2 tsp chicken bouillon powder, 1 tsp potato starch, and 1 tsp grated garlic. Mix well to create the sauce.
   🕒 01:01
3. In a separate bowl, place 150g of pork belly slices. Add 2 tsp cooking sake (rice wine), 2 tsp potato starch, and a pinch of salt. Massage the ingredients into the pork. (Tip: Coating the pork with potato starch helps the sauce cling better and keeps the meat tender and moist.)
   🕒 01:19
4. Whisk 3 eggs in a bowl and mix in 1 tbsp mayonnaise. (Tip: Adding mayonnaise prevents the eggs from becoming too firm, resulting in a fluffy texture.)
   🕒 01:33
5. Heat oil in a frying pan over medium heat.
   🕒 01:47
6. Pour the whisked eggs into the hot pan. Once the edges start to set, push them towards the center, and pour more egg into the empty spaces. Cook until the eggs are semi-scrambled. Transfer to a bowl. (Tip: Removing the eggs when they are still slightly runny preserves their soft, gooey texture.)
   🕒 02:00
7. In the same frying pan, spread out the seasoned pork slices and cook until done. If the pork pieces are large, tear them into bite-sized pieces.
   🕒 02:28
8. Once the pork is cooked, add the chopped chives and stir-fry briefly. (Tip: Chives cook quickly, so adding them at the end and stir-frying gently retains their pleasant crunch.)
   🕒 02:50
9. Stir everything together, then mix the prepared sauce well and pour it into the pan. Stir constantly until the sauce thickens.
   🕒 03:06
10. Turn off the heat. Return the semi-scrambled eggs to the pan and gently break them into bite-sized pieces while mixing them with the rest of the ingredients. (Tip: Leaving some larger pieces of egg intact makes the dish more satisfying and delicious.)
    🕒 03:33
11. Plate and serve. Enjoy!
    🕒 03:56