Steps

1. Cut the root ends of the chives into small pieces.
   🕒 00:15
2. Cut the leafy part of the chives into 3-4cm segments.
   🕒 00:25
3. Place the cut chives in a bowl and pour in enough water to cover them.
   🕒 00:30
4. Cover with a paper towel and let soak for about 10 minutes. [Pro Tip] Soaking wilted chives in water makes them crisper, improving the texture.
   🕒 00:39
5. Prepare the sauce mixture. In a bowl, combine 1 tbsp Soy Sauce, 1 tbsp Cooking Sake (Rice Wine), 1 tsp Oyster Sauce, 1 tsp Sugar, and 1/2 tsp Chicken Stock Powder. Mix well. [Pro Tip] Adding seasonings while stir-frying can overcook ingredients. Making the sauce beforehand prevents a mushy texture.
   🕒 00:49
6. Crack 3 eggs into a bowl and add a pinch of salt.
   🕒 01:21
7. Lightly whisk the eggs.
   🕒 01:33
8. Add a mixture of 1 tsp Potato Starch dissolved in 2 tsp water to the beaten eggs while stirring. [Pro Tip] Adding potato starch prevents the eggs from drying out and makes them fluffy.
   🕒 01:38
9. Thinly slice the 1/2 leek so it cooks evenly with the chives. [Pro Tip] Cutting too thick can lead to uneven cooking with other ingredients; slice thinly.
   🕒 01:55
10. Cut the 120g pork belly slices into bite-sized pieces.
    🕒 02:15
11. Lightly season the cut pork belly with salt and coat evenly with potato starch.
    🕒 02:30
12. Ensure the potato starch is well-coated on the pork. [Pro Tip] Coating with potato starch helps the sauce adhere better and prevents moisture loss from the meat, keeping it tender.
    🕒 02:46
13. Drain the chives that have soaked for 10 minutes and thoroughly pat dry with paper towels.
    🕒 02:54
14. Heat a wok or frying pan over medium-low heat and add a little oil.
    🕒 03:22
15. Once the pan is hot, stir-fry the water-drained chives and sliced leek.
    🕒 03:31
16. Once the chives and leek become fragrant and start to cook, remove them from the pan. [Pro Tip] Remove the chives just before they become fully wilted to maintain their crispiness.
    🕒 03:35
17. Add a bit more oil to the same pan and heat over medium-low heat.
    🕒 03:56
18. Once the pan is hot, add the beaten egg mixture and stir with a spatula until half-cooked.
    🕒 04:08
19. Once half-cooked, remove the eggs from the pan. [Pro Tip] Removing the eggs when they are still half-cooked helps maintain their fluffy texture.
    🕒 04:28
20. Wipe the pan clean with a paper towel and heat over medium-low heat again.
    🕒 04:33
21. Add a little sesame oil, and once the pan is hot, add the pork coated with potato starch and spread it out quickly.
    🕒 04:38
22. Grind pepper over the pork as desired. [Pro Tip] Adding pepper at the end preserves its aroma and enhances the flavor.
    🕒 04:52
23. Once the pork is about 80% cooked, reduce the heat and add the prepared sauce mixture.
    🕒 05:00
24. Coat the pork thoroughly with the sauce.
    🕒 05:09
25. Return the stir-fried chives and leek, along with the eggs, to the pan.
    🕒 05:12
26. Mix everything together quickly. While mixing, break apart the eggs as if cutting them, ensuring they are evenly distributed.
    🕒 05:20
27. Serve and enjoy!
    🕒 05:41