Salt the chicken generously and let it rest for 10 minutes.

Rinse off the salt, pat the chicken dry, and roll it up with the skin side out.

Wrap the chicken tightly in plastic wrap, twisting the ends to seal.

Poke about 10 small holes in the plastic wrap with a toothpick.

Boil the wrapped chicken in a pot of water for 30 minutes.

Reduce the heat to low and simmer gently.

Reserve the broth for the marinade and soup.

Turn off the heat after 30 minutes.

Unwrap the chicken and leave it in the broth for 20 minutes.

Prepare the marinade by smashing the garlic cloves.

Combine all marinade ingredients in a pan and bring to a boil.

Avoid excessive reduction of the marinade.

While the marinade is still hot, place the chicken in a bowl with the marinade, garlic, and leek.

Let the chicken soak up the flavor in the marinade.

Once the marinade has cooled, add the soft boiled eggs to the bowl.

Turn the eggs occasionally to ensure even flavoring.

Cover the chicken and eggs with kitchen parchment paper to prevent drying.

Spoon the marinade over the chicken and eggs occasionally.

Marinate for 12-24 hours.

Slice the chicken to your desired thickness.

Arrange the sliced chicken with cooked spinach and julienned white leek on a plate.

Spoon some of the marinade over the chicken.

Add the eggs and serve.