Pour 240g of warm water into a container. Add 3g sugar and 3g active dry yeast. Stir with chopsticks to dissolve completely. Let the mixture sit for 5-10 minutes, until bubbles appear on the surface, indicating the yeast has activated.

Gradually pour the yeast mixture into the container with 300g of flour. Stir in one direction with chopsticks until you feel the dough gaining strength. This step is essential for ensuring the dough holds together as it rises.

Cover the bowl with a lid or plastic wrap and let it rise in a warm place (28-32°C) for 1 to 1.5 hours, or until it doubles in size.

While the dough is rising, prepare the filling. Wash the chives thoroughly, then place them in a well-ventilated area to dry. Once dry, chop the chives finely and place them in a bowl. Add 1 tbsp of cooking oil and mix well to lock in moisture, preventing the chives from releasing excess water.

In a separate bowl, crack the eggs, add a pinch of salt, and beat. Heat 2 tbsp oil in a pan and pour in the egg mixture. Stir with chopsticks to scramble, breaking the eggs into small pieces. Once cooked, remove the eggs from the pan and let them cool. Add the scrambled eggs to the chives. Season with salt, chicken bouillon (if using), and a dash of sesame oil. Mix everything well to combine.

Once the dough has risen, put on gloves and coat them lightly with oil. Take a portion of the dough and flatten it into a round disc in your hands. Place a spoonful of the chive filling in the center and pinch the edges together to seal the filling inside. Repeat with the remaining dough and filling until all buns are formed.

Preheat a flat pan or electric griddle over medium heat. Brush a thin layer of oil onto the pan. Place the buns onto the pan and press each bun gently into a round shape with your hands. Cook on low heat, flipping every 1-2 minutes to ensure even cooking on both sides. The buns are ready when both sides are golden and crispy.