6    Eggs
1/4 c  Brown sugar
1/2 c  Dark soy sauce
1/2 c  Chicken broth
1 ts Sesame oil
Hoisin sauce
Oyster sauce

In a pot, cover the eggs with cold water; bring to a boil, then simmer 15
minutes. Remove from heat, cool the eggs under cold running water, and
shell them. In a pan, combine the brown sugar, soy sauce, chicken broth,
and sesame oil. Heat the mixture, stirring to dissolve the brown sugar. Add
the eggs. Simmer, covered for 1 hour. The liquid should cover the eggs, but
if it does not, baste frequently. Turn off the heat and let the eggs stand
in the another hour, turning them from time to time, to ensure even
coloring. Serve cut into halves or quarters, with dipping sauce. Makes 6
to 8 appetizer servings. DIPPING SAUCE: In bowl, combine equal parts of the
hoisin sauce and oyster sauce.