Poached Chicken Salad with Quail Eggs and Herbs

Ingredients

• 1 chicken (about 1.1kg)
• 10 quail’s eggs, at room temperature
• 150 gm hickory woodchips
• 425 ml coconut milk
• 50 gm soft light palm sugar
• 45 ml fish sauce
• 25 ml coconut vinegar (see note)
• 25 ml lime juice
• 150 gm shaved fresh coconut (1 cup)
• 160 gm bean sprouts, trimmed (2 cups)
• 2 long red chillies, thinly sliced
• 2 red shallots, thinly sliced
• 1 cup each (loosely packed) Thai basil, Vietnamese mint and coriander
• 35 gm (¼ cup) peanuts, coarsely chopped
• ¼ cup fried shallots
• thinly sliced kaffir lime leaves
• Master stock
• 3 litres (12 cups) chicken stock
• 300 ml Shaoxing wine
• 150 gm yellow rock sugar (see note)
• 150 ml light soy sauce
• 75 ml dark soy sauce
• 6 garlic cloves, thinly sliced
• 6 star anise
• 4 spring onions, coarsely chopped
• 3 pieces dried mandarin peel (see note)
• 3 pieces cassia bark
• 2 cm piece of ginger, thinly sliced