Start by rinsing the oysters several times with water, then drain well. Fill a pot with enough water to cover the oysters and bring to a boil. Add the Chinese cooking wine. Once the water comes back to a boil, turn off the heat and add the oysters to blanch.

Stir gently. As soon as the oysters puff up slightly, remove them right away. Don’t blanch for long—just 10-15 seconds is enough. Drain and set aside to cool.

While the oysters are cooling, cut the scallion into large pieces and place in a mixing bowl. Add the sugar, fish sauce, and oyster sauce. Stir until the sugar dissolves. In a separate small bowl, mix the potato starch with water until smooth, then pour into the mixing bowl. Stir to combine. Once the oysters have cooled, add them to the bowl and mix well. Set aside.

Crack the 2 duck eggs into a bowl. (Duck eggs give a richer color than chicken eggs.) Heat a generous amount of oil in a skillet. When the oil is hot, pour in the eggs and stir to break up the yolks and spread them out. Let the eggs cook until they start to set on the bottom but are still slightly runny on top.

Stir the oyster mixture again, then pour it evenly over the eggs. Quickly stir-fry with a spatula to mix and cook the starch. This only takes a short time. Once the starch is cooked through, turn off the heat.

Transfer to a plate and serve right away. I like to eat this with Sriracha sauce. In the photo, I used the 'Golden Medal' brand, which pairs really well with this dish.