Staff Meal Spotlight: Chicken Rice with Mayak Eggs 🇲🇾🇰🇷
Today’s staff meal was all about comfort and flavor. I took inspiration from classic Hainanese chicken rice, but gave it a little twist. I gently poached chicken breasts until they were tender and juicy, keeping the broth simple and clean to really let the chicken shine. I used the broth to cook the rice as it soaked up that savory poaching liquid, giving it a deep, satisfying flavor base.
The real star of the plate, though? Mayak eggs! These soy-marinated eggs pack a punch—sweet, salty, umami-rich with a bit of heat from fresh chilies and garlic. For the sweet, I used honey instead of sugar, giving it another layer of flavor.
Plated everything up and added the mayak eggs marinade as a sauce for the dish. It tasted so good and definitely one of my favorite staff meals this year so far.
What would you add or change from this dish to make it your own? Do share your ideas down at the comments section 📝👇
