Warm up the chicken broth. Put the eggs and salt in a tall container, briefly whisk with an immersion blender. Pour through a fine sieve into the molds. Cover with plastic wrap and lightly pierce with a sharp knife. Place molds in a large steaming basket. Bring about 3 cm of water to a boil in a suitable pan. Place the steaming basket on the pan. Steam the egg mixture for 6-8 minutes until fully set.
Finely chop the onion and chili, sprinkle with soy sauce, oil, and sesame seeds.