Steps

1. Boil 1 egg in boiling water for about 7 minutes to make a hard-boiled egg.
   🕒 03:26
2. In a bowl, combine 2 tsp fish sauce, 2 tsp sugar, 1 tsp lemon juice, 2/3 tsp Ichimi Togarashi (Japanese chili powder), 2-3g grated garlic, and 2 dashes MSG(Ajinomoto) (MSG), and mix well to make the sauce. 【Pro Tip!】 If you want a consistency similar to store-bought sweet chili sauce, add a small amount of potato starch and water, then heat.
   🕒 05:57
3. Pierce 170g chicken thigh with a meat tenderizer. A fork can be used as an alternative.
   🕒 03:38
4. In a tray, rub 2 tsp fish sauce, 1 and 1/2 tsp honey, 1 and 1/2 tsp oyster sauce, 3g grated garlic, black pepper to taste, and 2 dashes MSG(Ajinomoto) (MSG) into the chicken thigh and marinate for 15 minutes. 【Pro Tip!】 If you don't have oyster sauce, you can substitute with soy sauce and slightly increase the honey.
   🕒 04:00
5. Slice cucumber to taste (about 1/3 of a cucumber) diagonally into thin slices.
   🕒 07:25
6. Cut tomato to taste into desired sizes.
   🕒 07:57
7. Cut the prepared boiled egg in half and sprinkle with Ajishio (seasoned salt) to taste.
   🕒 08:18
8. Make diagonal cuts into 30-40g green onion, flip it over, make diagonal cuts again to create an accordion pattern, then mince it.
   🕒 08:41
9. Put 500ml water and 50g shredded bamboo shoots into a pot and bring to a boil.
   🕒 09:28
10. Once boiling, add 2 tsp chicken stock, 2 tsp fish sauce, grated ginger to taste, and black pepper to taste and mix.
    🕒 09:40
11. Finally, add the chopped green onion.
    🕒 10:24
12. Heat oil to taste in a frying pan over medium heat, then place the marinated chicken thigh skin-side down. Press the meat to brown the skin. 【Pro Tip!】 Since honey is included, it burns easily, so cook over medium heat.
    🕒 10:40
13. Once the skin is browned, flip it over and cook the meat side.
    🕒 11:17
14. To cook through, cover and steam-fry over medium-low heat. 【Pro Tip!】 Press the chicken; if it springs back, it's a good indication that it's cooked.
    🕒 12:08
15. Add the leftover marinade from the tray to the frying pan and simmer, coating the chicken thigh.
    🕒 13:07
16. Mix 1/2 tsp consommé into 200g warm cooked rice.
    🕒 13:49
17. Slice the cooked chicken thigh into your preferred thickness.
    🕒 14:04
18. Arrange the consommé rice on a plate, then top with the sliced roast chicken, sliced tomato, cucumber, and boiled egg for a colorful presentation.
    🕒 14:43
19. Serve with the prepared sweet chili sauce, and pour the sauce rich with meat juices remaining in the pan over the roast chicken.
    🕒 15:06