Dish out the Egg Fu Yung in a platter, sprinkle with finely chopped stalks of green onions and serve with the brown sauce.
For making the Brown Sauce:
Heat Dalda Olive Oil in a frying pan over medium heat for a couple of minutes, fry the chicken bones till golden. Add 4 – 5 cups of water and cook over medium heat till the water reduces to 1 cup. Discard the bones, add the Chinese salt, white pepper powder, brown sugar and soya sauce and cook for a couple of minutes. Pour the corn flour (dissolved in 3 – 4 tbsp of water) and stir continuously. Cook the sauce for another 2 – 3 minutes or until it thickens. Remove from heat.