Place 8” skillet in cold oven and heat to 425F.
In the meantime, prepare dutch baby batter. In a blender, process 3 large eggs, 90 g all purpose flour, 160 mL milk, and 1/4 tsp kosher salt until smooth. Alternatively whisk well in a mixing bowl. Stir in 2 scallions with a spatula.
Once oven and skillet is heated, add 28 g chicken fat or butter to hot skillet and return to oven for 1 minute to melt.
Pour batter into pan and immediately return to oven. Bake at 400F for 20-25 minutes until dutch baby puffs and is golden. Do not open the oven while baking so steam does not escape, as this will cause the dutch baby to deflate.
Brush with 2 Tbsp soy paste, sprinkle with 1/4 cup pork floss, 1 Tbsp zha cai, and sliced scallions. Serve immediately.
