The 50th Anniversary Issue

Our 50th birthday issue is on sale now. We're celebrating five decades of great food and travel with our biggest issue yet.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller before 27th November, 2016 and receive a Villeroy & Boch platter!

Gourmet on your iPad

Subscribe to Gourmet Traveller for your iPad.

Poached chicken and coconut salad with smoked quail’s eggs and Asian herbs

You'll need

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 (1 cup) shaved fresh coconut 160 gm (2 cups) bean sprouts, trimmed 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 To serve: 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


  • 01
  • For master stock, simmer ingredients in a large saucepan over medium heat for 30 minutes to combine flavours. Set aside to infuse (30 minutes), strain (discard solids) and bring to the simmer in a large saucepan or small stockpot over medium heat.
  • 02
  • Add chicken to master stock, weight with a small plate, reduce heat to low and simmer for 20 minutes. Remove from heat and cool chicken completely in master stock, then remove from stock (discard stock or reserve for another use), coarsely shred meat (discard skin, bones and sinew) and set aside.
  • 03
  • Meanwhile, cook quail’s eggs in a saucepan of simmering water for 2 minutes, refresh and peel. Double-line a wok with foil, place woodchips in wok and heat over medium-high heat until smoking (6-8 minutes). Place quail’s eggs on a wire rack small enough to fit in wok. Cover wok completely with foil to enclose and smoke eggs until light brown (6-8 minutes), then set aside. Halve eggs just before serving.
  • 04
  • Stir coconut milk, palm sugar and fish sauce in a saucepan over medium-high heat until sugar dissolves, bring to the boil, reduce heat to low-medium and simmer until reduced by two-thirds (20-25 minutes). Cool, add vinegar and lime juice, season to taste and set aside.
  • 05
  • Preheat oven to 180C. Scatter coconut on an oven tray and toast, stirring occasionally, until golden (10-12 minutes), then set aside to cool.
  • 06
  • Combine remaining ingredients (except lime leaves) in a large bowl with chicken and toasted coconut, drizzle with coconut milk dressing, toss to combine and serve scattered with smoked’s quail eggs and kaffir lime leaves.
Note Coconut vinegar, yellow rock sugar and dried mandarin peel are available from select Asian grocers.

This recipe is from the April 2013 issue of Australian Gourmet Traveller.

At A Glance

  • Serves 10 people
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
things to do this autumn

Whether it's foraging for wild mushrooms in a picturesque Victorian forest or watching a film by moonlight in Darwin, we've got you covered with 20 exciting autumn experiences from around Australia.

Read More
Gourmet TV

Check out our YouTube channel for our latest cover recipes, chef cooking demos, interviews and more.

Watch Now

At A Glance

  • Serves 10 people

You might also like...

Adriano Zumbo's Christmas recipes


Christmas pudding ice-cream

Holiday entertaining recipes


Raspberry and Mint Mojito

David Thompson's Thai recipes


Neil Perry: Prawn cocktail

Strawberry recipes


Serge Dansereau: Blueberry vanilla tart

Longrain recipes


Barbecue trout bundles with prosciutto and button mushrooms

Barbecue recipes


Serge Dansereau: Homemade lemonade

Fast spring recipes


Serge Danserau: Duck confit and potato terrine

Chorizo recipes


conversion tool

get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.