The 50th Anniversary Issue

Our 50th birthday issue is on sale now. We're celebrating five decades of great food and travel with our biggest issue yet.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller before 27th November, 2016 and receive a Villeroy & Boch platter!

Gourmet on your iPad

Subscribe to Gourmet Traveller for your iPad.

White-cooked chicken with ginger-sesame Chinese cabbage salad

You'll need

3 green onions, trimmed, white ends thinly sliced and green tops coarsely chopped 2 light soy sauce 25 gm piece of ginger, thinly sliced 2 star anise 1 cinnamon quill 4 (200gm each) corn-fed chicken breast fillets 1 (about 400gm) Chinese cabbage (wombok), thinly sliced 1 cup (loosely packed) coriander leaves 2 tsp toasted sesame seeds, plus extra for serving   Ginger-sesame dressing 1 tbsp finely grated ginger 2 tbsp rice vinegar 2 tbsp sesame oil 1 tsp white sugar


  • 01
  • Combine green onion tops, soy sauce, ginger, star anise, cinnamon and 1½ litres of water in a large saucepan, bring to the boil over medium heat, add chicken, return to the boil, reduce heat to low and cook very gently for 10 minutes or until chicken is just cooked through and remove from heat.
  • 02
  • Meanwhile, for dressing, combine ingredients and 1 tsp sea salt in a small bowl.
  • 03
  • In a separate bowl, combine cabbage, coriander, thinly sliced green onion and sesame seeds, add dressing and toss to combine.
  • 04
  • Remove chicken from poaching liquid (see note), slice and serve with salad to the side and scatter with extra sesame seeds.
Note Poaching liquid may be frozen and re-used over and over, as long as it is brought to a rolling boil each time.

At A Glance

  • Serves 4 people
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
things to do this autumn

Whether it's foraging for wild mushrooms in a picturesque Victorian forest or watching a film by moonlight in Darwin, we've got you covered with 20 exciting autumn experiences from around Australia.

Read More
Gourmet TV

Check out our YouTube channel for our latest cover recipes, chef cooking demos, interviews and more.

Watch Now

At A Glance

  • Serves 4 people

You might also like...

Summer seafood recipes


Christmas pudding ice-cream

Summer salad recipes


Raspberry and Mint Mojito

Quick summer recipes


Neil Perry: Prawn cocktail

Christmas classic recipes


Serge Dansereau: Blueberry vanilla tart

Adriano Zumbo's Christmas recipes


Barbecue trout bundles with prosciutto and button mushrooms

Holiday entertaining recipes


Serge Dansereau: Homemade lemonade

David Thompson's Thai recipes


Serge Danserau: Duck confit and potato terrine

Strawberry recipes


conversion tool

get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.