• 16 plump chicken legs
• 4 large boiled eggs
• 1 large onion cut into 1 inch hemispherical slices
• 8 oz (237 gram) large brown mushrooms (portabella mushrooms are very nice)
• thinly sliced ginger, 2 ounces (50 grams)
• garlic sliced, 1 head (10 cloves roughly)
• rice vinegar, 1 cup (237 ml)
• soy sauce, 1/2 cup (118 ml)
• water, 1/2 cup (118 ml)
• optional: sugar, up to one tablespoon — use little or none if you are using a sweet onion such as a Vidalia)

In a wide, tall skillet put the onion, garlic, ginger, vinegar, soy, water, and any optional sugar (but be cautious about adding sugar if you are using a sweet onion.)

Bring to a boil, add chicken, arranging around the skillet. Cover and cook at slow to medium boil for 30 minutes.

Turn the chicken to ensure even cooking. Add mushrooms and boiled eggs. Place the cover back on and cook for another 15 minutes. Serve over white rice.

You can attractively decorate this dish by arranging steamed broccoli and carrots with each serving. Broccoli is an especially nice flavor match.