Remove. Brush the scallions with oil and cook on the pan until wilted on both sides. Season with salt. Melt the butter in a pan and mix in the flour. Add the stock and simmer for 10 minutes.

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In a large zip-top bag, combine the hoisin, honey, orange juice, neutral oil, sesame oil, garlic, scallions, parsley, a generous pinch of salt and 4 or 5 grinds of pepper, then add the chicken.

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and scallions and process until smooth, about 1 minute. Scoop the filling into a zip-top bag and snip a corner. Pipe the filling into the egg whites. Garnish with chopped parsley.

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Arrange the chicken on top. Sprinkle generously with the furikake, then garnish with sliced scallions and flat-leaf parsley and serve.

In a large zip-top bag, combine the hoisin, honey, orange juice, neutral oil, sesame oil, garlic, scallions, parsley, a generous pinch of salt and 4 or 5 grinds of pepper, then add the chicken.