Place chicken in boiling water. Add lemon juice and salt. Cover and simmer for 10 minutes. This makes the broth. Remove the chicken and drain. Keeping broth hot.
In a skillet brown the onions in the fat. When caramelized add 1 cup broth, chili powder and tomato paste. Blend well. Simmer 5 minutes. Then add wine, ginger, pepper, and 1 more cup of broth. Add chicken and simmer 30 to 40 minutes until chicken is tender.
Pierce the eggs several times all over. Add eggs to broth. Simmer 5 to 10 minutes to allow broth to penetrate the eggs.
Serve as a stew or serve over rice or noodles, making sure each serving gets one egg.