Preparation:

• Heat the peanut oil in large a deep, heavy-based pan (choose one large enough to hold the chicken), add the carrot and onion and cook, stirring, until lightly coloured, about 10 minutes.
• Add the chicken to the pan with the soya sauce, add water to cover and bring up to a boil. Reduce the temperature, cover with the lid and poach the chicken for 2 hours.
• After 2 hours, add the lemongrass, lime leaves, star anise and cubeb pepper to the stock.
• Add the turmeric, ginger, rosemary and sage. Leave all the spices to infuse for 10 minutes.
• Strain the stock into a clean pan and keep warm. When the chicken is cool enough to handle, remove the meat from the bones, chop and set aside in a bowl.
• For the vegetables, blanch the spinach in boiling salted water and rinse in very cold water. Squeeze the spinach well and set aside.
• Blanch the beans in boiling water, rinse in cold water and set aside.
• Rinse the lentils in a colander and drain.
• Heat the peanut oil in a pan over high heat and briefly fry the Chinese cabbage, pak choi, pointed peppers and celery then add the soy sauce.
• Divide the lentils and vegetables among bowls, top with the chicken meat and pour over the hot stock. Garnish with the chillies and coriander leaves to serve. 

See photos of preparation in the photo gallery.