Chicken Offal Pie

	First, prepare the sponge. Sift the flour. Place half of the flour in a bowl, add the yeast, pour in 1 cup of water, and let it sit in a warm place for 40-60 minutes.
	Melt the butter and mix it with the milk. When the sponge has doubled in size, add the egg and yolk, sugar, and salt, pour in the warm milk, and mix well. Incorporate the remaining flour, transfer the dough to a floured surface, and knead well. Return the dough to the pot, cover it, and leave it in a warm place for 1.5-2 hours until it rises again.
	Meanwhile, prepare the filling. Rinse and chop the green onions. In a skillet, heat 0.5 tbsp of vegetable oil and sauté the onions for 2-3 minutes, then transfer them to a bowl.
	Clean the chicken offals from fat and films, rinse thoroughly, and cut into pieces. In a skillet, heat 1.5 tbsp of oil, add the offals, and sauté for 10 minutes. Season with salt and pepper. Hard boil 2 eggs, peel them, and cut into thin slices.
	Grease a large loaf pan with the remaining oil. Roll out the risen dough into a rectangular sheet, placing it in the pan so that the edges hang over on all sides. Place the offals on the dough, evenly distribute the onions, then lay the egg slices on top.
	Preheat the oven to 180 °C. Fold the edges of the dough over the filling. Allow the pie to rise for 30 minutes in a warm place, then brush it with lightly beaten egg. Make a hole in the center of the pie. Bake for 45-50 minutes.