Crispy Chicken Rice 煎雞扒碟頭飯

If the chicken thighs are bone-in, remove the bones. Score through the thick parts of the meat and open each thigh out evenly.

雞腿如有骨，先去骨，在厚肉的地方用刀𠝹幾下，展開。

Season both sides of the chicken with salt, ground cumin and seasoned pepper salt, then coat evenly with flour and cornstarch. Rest for 10 minutes.

雞扒兩面依次灑上鹽、孜然粉、椒鹽、麵粉和粟粉，塗勻，放置十分鐘。

Heat a pan, reduce to medium-low, and place the chicken skin-side down. Cook for 1 minute, increase to medium-high, and cook for another 1½ minutes. Spoon out the rendered chicken fat as it collects so the chicken does not sit in oil, then pour 2 tablespoons of the hot oil over the spring onion.

熱鑊後轉中小火，雞扒皮朝下落鑊，煎一分鐘，轉中大火，煎一分半鐘。其間將釋出的雞油盛起，避免雞扒浸泡在油中，放兩湯匙熱油在蔥花中。

Flip the chicken and cook for 2 minutes, then turn skin-side down again for 30 seconds before removing from the pan.

反轉雞扒煎兩分鐘，再反轉煎30秒，盛起雞扒。

Place the steamed rice on a large plate, top with the chicken, and finish with the hot-oil spring onion.

將白飯盛在大碟中，雞扒放上面，最後放上熟蔥花。