Heat sesame oil in frying pan and sauté chicken wings until golden brown on both sides. Put items into a pot and turn on high until it boils. Skim scum off top, reduce heat to low, and simmer until broth level is reduced by half. Pour broth into a container to cool. Once cooled, place in refrigerator to chill and harden. Debone chicken wings and cut into strips. Make the egg curds. Crack eggs into bowl, add, and whisk. Pour into frying pan on low heat, stirring rapidly to create the curds. Once done, move to plate. Once hardens, remove from container and cut aspic into 1cm x 1cm squares. Pour aspic, egg curds, and chicken strips over hot rice. Sprinkle with diced spring onion and enjoy!
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