This is a dish from Yunnan, in southern China, and it definitely has a Southeast Asian feel to it. Simmered chicken or quail, shredded, and served in a salad of rau ram, ginger, garlic and chiles, with a bit of lime and sesame oil to liven things up.
Put the quail into a soup pot and add the chicken broth, plus enough water to cover by about an inch. Bring to a gentle simmer, and skim off any froth. Add the remaining broth ingredients and simmer gently until the quails are tender, usually about 90 minutes to 2 hours.
Remove the quail and, when cool enough to handle, shred the meat and reserve. Strain the broth and reserve for another use. Discard the quail bones.
Add the shredded quail to the salad ingredients and serve either chilled or at room temperature.
Notes
NOTE:Any light meat poultry works here, and the salad is traditionally done with chicken.