Crack four large eggs into a glass measuring cup and add 1 tablespoon of Shaoxing wine or water. Whisk the mixture vigorously until well combined, about 1-2 minutes.

Gradually stir in 1 to 2 cups of low-sodium chicken stock into the egg mixture, maintaining a gentle fold. Pour the mixture through a fine mesh sieve into a heatproof bowl.

Tightly cover the bowl with plastic wrap and puncture a small vent in the plastic allowing steam to escape.

Place the covered bowl into a preheated steamer over medium heat. Steam the mixture for 5-6 minutes.

After steaming, let the bowl sit in the steamer for an additional 2-3 minutes.

Score the top of the finished steamed eggs with a knife, drizzle 1 teaspoon of soy sauce and garnish with chili crisp and chopped green onions if desired.