Scallion Salt Chicken Thigh with Cucumber and Scrambled Egg Rice

Tender, fragrant, light, and super easy!

Senny

As the weather gets hotter, I crave light yet flavorful meals. One day, I found some chicken thighs, half a cucumber, and eggs in my fridge, so I decided to whip up this Scallion Salt Chicken Thigh with Cucumber and Scrambled Egg Rice. Surprisingly, this simple dish became a summer staple in my home!

The chicken thighs are marinated in a fragrant scallion-salt sauce, pan-fried until golden, and paired with creamy scrambled eggs and crisp cucumber. Every bite is a perfect balance of savory, tender, and refreshing flavors. Best of all, it takes only 30 minutes to make—ideal for busy weeknights!

🔍 Ingredient Breakdown

The star of this dish is the scallion salt sauce, made with chopped scallions, garlic, sesame seeds, sesame oil, salt, and sugar substitute. It’s aromatic but not overpowering. The chicken thighs provide lean protein, while the cucumber adds a refreshing crunch. The scrambled eggs, enriched with milk, turn out extra fluffy. Served over rice, this dish is nutritious, balanced, and satisfying—great for those watching their calories.

🍽️Serving Suggestions

Enjoy it fresh and hot for the best texture. For extra flavor, sprinkle roasted seaweed or sesame seeds on top. Pair it with miso soup or iced lemon water for a complete meal. If you like spice, add chili flakes to the scallion sauce. Leftover chicken can be refrigerated and used in sandwiches or salads the next day.

❤️ Why You’ll Love It

Quick & easy—no advanced skills needed.
Flavor-packed—savory, tender, and refreshing.
Pantry-friendly—uses common ingredients.
Healthy & filling—great for meal prep.

Even picky eaters love this dish! If you’re tired of takeout or want a simple yet delicious homemade meal, this is a must-try!

🥗RECIPE🥗

🥬Ingredients list

2 chicken thighs
1 cucumber
3 eggs
30ml milk
2 bowls of cooked rice
Scallion salt sauce: 2 tbsp chopped scallions, 1 tbsp minced garlic, 1 tbsp sesame seeds, 1 tbsp sesame oil, ½ tsp salt, ½ tsp sugar substitute

👩🍳DIRECTIONS

Marinate chicken: Season thighs with salt, pepper, 1 tbsp oyster sauce, 2 tbsp soy sauce, 1 tbsp cooking wine, and 1 tbsp cornstarch. Let sit for 15 mins.
Prep cucumber: Slice cucumber, salt it for 10 mins, rinse, and squeeze dry.
Cook chicken: Pan-fry skin-side down until golden, flip, add scallion sauce + 2 tbsp water, cover, and simmer for 3 mins.
Scramble eggs: Whisk eggs with milk, salt, and pepper; cook on low heat until softly set.
Assemble: Layer rice, scrambled eggs, chicken, and cucumber. Drizzle with sauce.