Chinese Soy-Marinated Eggs

1: In a pot on medium heat, sauté scallions and ginger in oil for 1 minute.

2: Deglaze with Shaoxing wine and reduce by half.

3: Add chicken stock, water, light soy sauce, dark soy sauce, rock sugar, and star anise.

4: Allow to simmer for 10 minutes and then remove from heat to cool completely.

5: Using a needle, poke a hole at the end of the eggs to help make peeling easier.

6: Add vinegar to a pot of simmering water and carefully lay the eggs in the water.

7: Simmer the eggs for 6 minutes, then remove and chill them in an ice bath for 10 minutes.

8: Carefully peel the shells and place the eggs into a container.

9: Pour the marinade over the eggs and press plastic wrap over them to keep submerged.

10: Let the eggs marinate in the fridge for a minimum of 6 hours and up to 3 days.

11: Serve the eggs over a bed of rice and garnish with scallions and cilantro.