Heat the oil in a medium soup pot or Dutch oven over medium heat.

Add the onion and cook until translucent, about 5 minutes.

Add the garlic and cook until fragrant, about 2 minutes.

In a small bowl, combine soy or tamari sauce with the garlic powder and white pepper.

Rub the chicken pieces with the mixture.

Push the onion/garlic mix to the side of the pot and place the chicken, skin side down, in the bottom of the pot.

Let brown for about 4 minutes.

Turn the chicken.

Add the soup base and cover with water.

Bring to a boil and then reduce to a simmer for 45 minutes.

Remove the chicken from the soup and allow to cool for a few minutes.

Add the brown sugar, peeled eggs, and five spice to the soup, keeping the heat on low.

Use two forks or your fingers to pull the meat from the chicken, discarding the skin and bones.

Place the meat back in the pot and allow to simmer for 10 minutes.

Serve with steamed jasmine rice and garnish with sliced green onions if desired.