Soya sauce chicken

I adapted the recipe from : http://rasamalaysia.com/chinese-soy-sauce-chicken-recipe/2/

Ingredients
9 chicken drumsticks (original recipe uses about 6 pieces)
3 cloves
3 star anise
1 tsp five spice powder
1 tbsp garlic
1 tbsp ginger
8 dried shitake mushrooms, soaked in 1 cup of water till soft then drained and sliced. Reserve the soaking water.
6 hard boiled eggs
1 cup dark soya sauce
1.5 cups light soya sauce
4 cups water

Method
1) Add all the ingredients, except the drained mushrooms, eggs and chicken. Add the water and water used to soak mushrooms. Bring to a boil for 15 minutes.
2) Add the drained mushrooms and chicken. Bring to a rolling boil for 10 minutes, uncovered. Turn down the flame, skim off impurities. Cover and simmer for 30 minutes. It may be useful to give a taste to see whether the soya sauce is too salty and adjust accordingly. I found that the brand of light soya sauce I used to be particularly salty and had to top up with water.
3) Turn off the fire and add the eggs. Let everything steep for several hours. You may have to occasionally turn the chicken and eggs to ensure that all sides get a chance to steep and they don't get uneven 'tan marks'.
4) Serve with steamed rice, or in my case, I used noodles for 'longevity' during this CNY period. As an option, garnish with coriander or parsley and chilli.