Marinade diced chicken and boiled quail eggs for at least 2 hours, set aside in the fridge.

In a wok, add some oil and stir fry shallots and galangal until fragrant, pour in the mixture of satay sauce, sweet soy sauce and water. Cook until some it boils, add salt and sugar. Add the mixture of corn starch and water into the sauce to get the sauce thickened.

Arrange the chicken cubes and quail eggs into bamboo skewers and grill until cooked and brown in colour. You might want to spread some honey if you'd like it to be even sweeter.

Place the grilled chicken and quail eggs onto a plate, pour the sauce over. Sprinkle some fried shallots as garnish. Serve with hot rice.