Quantities and types of meats vary. I like:
hard-boiled chicken eggs
First parboil the meats a couple of minutes. Drain, then prepare:
1" length cassia bark (桂皮; guìpí)
6-7 pieces rock candy sugar
1/2 teaspoon black pepper corns
1/2 teaspoon coarse sea salt
smashed ginger root the size a large thumb
¼-½ cup soy sauce
1 tablespoon rice wine
Put in the legs and add:
water to cover
simmer until cooked through (40 minutes?).
Remove the legs and put in the gizzards. Cook until tender (they'll take much longer than the legs; possible a couple of hours). Add the peeled hard-boiled eggs after 40 min. or so; when the whites are brown you'll know they've absorbed enough flavor.
Cool and eat. These also make good leftovers.