Chicken LegQuarters Stuffed with Eggs and Green Onion

Serves 4
4 chicken leg quarters
4 eggs
5-6 green onion stalks
2-3 tablespoons vegetable oil
Salt

Rinse the chicken and blot dry with a paper towel.

Place the chicken leg quarters onto the working surface one at a time, skin-side down.

Make a long slit with a knife all the way to the bone along the whole leg and thigh.

Carefully separate the thigh and leg bones with a knife leaving all the meat attached to the skin.

Chop the bone off at the base.

Repeat for the remaining chicken leg quarters.

Place the chicken on the working surface skin-side down.

Cover the chicken with a plastic wrap and pound with a mallet, being careful not to damage the skin.

Sprinkle each chicken leg quarter with a pinch of salt.

Heat up a skillet with a couple of tablespoons of the vegetable oil.

Break 4 eggs into the skillet.

Stir the eggs right in the skillet scrambling them as they cook.

Cook the scrambled eggs.

Divide the eggs into 4 parts.

Finely chop the green onions.

Place a piece of the scrambled eggs over each piece of the chicken.

Put ¼ of the chopped onions into a thin strip in the middle of the eggs.

Carefully and tightly roll up the chicken.

You will have a chicken roll with the egg and onion filling inside and the bone on one end.

Place the rolls into a small baking dish next to one another seam-side down.

Brush the rolls with the vegetable oil.

Bake in the preheated oven (400F) for 30 minutes.

Slice the rolls while still hot and serve arranged like fans.