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Place the shaoxing, mirin, water and palm sugar in a large saucepan and bring to the boil.
Add the chicken, star anise, spring onions and ginger, then cover and simmer gently for 45-60 minutes.
Remove the pan from the heat and allow the chicken to cool in the poaching liquid. Reserve the poaching liquid, freeze and re-use if you like.
For the bruised salad, pound the garlic, peanuts and dried shrimp to a coarse paste in a mortar and pestle.
Add the chillies and bruise gently.
Add the lime cheeks and bruise to release some juice.
Add the cherry tomatoes, beans and cucumber and mix through gently with a spoon.
For the dressing, whisk the palm sugar and lime juice in a bowl to dissolve the sugar. Add fish sauce to taste and whisk to combine.
Add enough dressing to coat the salad and then taste.
Add sesame oil and mix to combine.
Remove the chicken from the broth and place on a chopping board.
Cut off the legs (thigh and drumstick), then chop off the end of the drumstick and trim the end so it is free of skin.
Cut the legs into 2 pieces through the joint.
Slice the breasts off the carcass and cut each one into 5 thick slices.
Place the pieces of chicken in a shallow bowl, pour over a little broth and serve with the bruised salad.