In a bowl, beat the eggs for about 1 minute or until smooth and there is no more large strands of egg whites. Transfer into a measuring cup, and you should have about 150 ml of beaten egg. Transfer to a large bowl.
Add about 300 ml of chicken broth to the beaten egg and whisk well until well combined. The amount of chicken broth should be double the amount of beaten egg (ratio of 1:2). Pass mixture through a strainer and transfer to a shallow, heat resistant bowl. Scoop out the bubbles that form on the surface of the mixture using a spoon.
Cover the bowl with saran wrap and steam on medium heat for about 10 minutes. Remove from heat and let chill to room temperature. It should be ready when the steamed egg jiggles slightly when you shake the bowl and there is no liquid on the surface. Note that the steamed egg will harden as you cool it to room temperature, therefore it is important not to overcook it.
Heat canola oil on a pan over medium high heat and stir fry the garlic until slightly golden. Add in the pickled cabbage and stir fry for about 1 minute. Add in the low-sodium soy sauce and sesame oil and combine well. Pour the mixture over the steamed egg and serve.