Place eggs in a small pot, cover with water and bring to the boil. Simmer for 10 minutes and then drain and plunge into iced water. Tap the eggs gently with the back of a spoon to cover all over with small cracks. Return the eggs to the pot and cover with fresh water. Add remaining ingredients.
Simmer gently for 1 hour, remove from heat and allow to cool.
Using a paring knife, remove any white pith from the orange peel as this will impart a bitter flavour. Roughly crush the rock sugar using a mortar and pestle. Place the remaining stock ingredients in a saucepan with 5 litres water. Bring to a boil, then simmer for 30 minutes.
Remove all visible fat from the chicken and wipe out the cavity with a paper towel. In a pot large enough to fit the chicken snugly, strain in the stock and bring to the boil. Submerge chicken, breast side down, in the stock, then bring back to a boil. Reduce heat to a rapid simmer and cook uncovered for 20 minutes. Turn the chicken and simmer for a further 3 minutes. Put a lid on the pot, remove from heat and allow chicken to cool in the stock for at least 30 minutes.
Remove chicken from the stock and chop into portions using a large cleaver. Take the eggs out of the stock, remove the shells, and serve at the table in a bowl along with the chicken, rice, coriander and steamed greens.