Poach the chicken in boiling stock for 50 to 60 minutes until cooked through.
Melt palm sugar with soy sauce then add to a pan with tamarind, coriander, and shallots.
Simmer the paste for 6 hours until thick, add rice vinegar, cook for 20 minutes, and cool.
Steam cockles in 300ml water until open, then remove meat and reserve the sieved liquor.
Cook turnips in butter and stock until tender.
Caramelise halved shallots with butter, sugar, thyme, and stock for 25 minutes.
Brown chicken wings in olive oil for 2 to 4 minutes.
Add cockle meat, sliced shallots, thyme, and peppercorns to the wings.
Deglaze the wing pan with butter and 500ml cockle liquor and reduce to a syrup.
Add brown chicken stock, simmer for 20 minutes, strain, and reduce by half.
Portion poached chicken and fry in butter briefly before serving.
Assemble chicken with tamarind paste, shallots, sauce, turnip tops, oyster leaves, and coriander oil.