This isn’t something you’d likely find on the menu at a Chinese restaurant. It’s too simple, too rustic, too every day. It’s the sort of thing families cook at home, but not the sort of thing they’d whip up to impress paying guests because it’s decidedly not all that impressive.
All the more pity because then fewer people would think of making this when it comes to cooking Chinese food at home, and it’s so easy. This dish doesn’t even involve a wok or a clay pot, and there’s only one potentially “weird” ingredient that you may have trouble finding at a regular grocery store (and even that ingredient is optional, though you really should try to find it. Like, really.)
(REALLY.)
I make this for dinner myself on the regular. Though this is poached in soy sauce, which sounds like it’d be a salt bomb, the soy sauce is actually pretty watered down and further tempered with a bit of sugar. It just infuses the otherwise plain boiled eggs with a savory, salty flavor, and let’s face it, boiled chicken runs the risk of being blander than packing foam, so the soy sauce simmering gives it a much-needed flavor boost.
