Cover eggs with water and bring to a boil.
Simmer about 20 minutes or until hard-cooked.
Cool under cold water and crackle the shells all over with the back of a spoon.
Do not peel.
Cover eggs again with water and add remaining ingredients.
Simmer 50 or 60 minutes.
Cool in the liquid then chill.
To serve, peel the eggs and cut in halves.
Arrange on shredded Chinese cabbage or spinach.