To add more texture to the chicken, we opt for chicken thigh fillets, skin on, that we mince right in our kitchen. The resulting mince has uneven pieces with some larger than others. We love it.Now, about the egg. Scrambled eggs, barely set and still wet, is the most popular way of cooking the eggs that go with soboro. We prefer to cook the eggs as a thin omelet which is rolled and cut into thin strips.