3green onions, trimmed, white ends thinly sliced and green tops coarsely chopped2light soy sauce25 gmpiece of ginger, thinly sliced2star anise1cinnamon quill4 (200gm each)corn-fed chicken breast fillets1 (about 400gm)Chinese cabbage (wombok), thinly sliced 1 cup (loosely packed)coriander leaves 2 tsptoasted sesame seeds, plus extra for servingGinger-sesame dressing1 tbspfinely grated ginger2 tbsprice vinegar2 tbspsesame oil1 tspwhite sugar
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.
Meanwhile, for dressing, combine ingredients and 1 tsp sea salt in a small bowl.
In a separate bowl, combine cabbage, coriander, thinly sliced green onion and sesame seeds, add dressing and toss to combine.
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.