Sesame chicken salad

Instructions

1. Place 2 x 165g skinless chicken breasts, 3 fresh
2. coriander sprigs, ½ tsp whole black peppercorns,
3. 10g thinly sliced peeled fresh ginger and 1 whole star
4. anise in a medium saucepan. Add enough water to
5. completely cover chicken (about 1L). Bring to the boil
6. over medium heat. Cover and simmer gently for
7. 10 minutes. Remove from heat. Stand covered for
8. 10 minutes. Drain and discard poaching liquid. Coarsely
9. shred chicken. Meanwhile, cut 2 Lebanese cucumbers
10. in half lengthways. Remove seeds with a teaspoon and
11. discard. Coarsely chop cucumber. Cut 2 green shallots
12. into thin strips. To make dressing, whisk 1 tablespoon
13. soy sauce, 2 teaspoons rice wine vinegar, ½ teaspoon
14. sesame oil and ½ teaspoon caster sugar in a small
15. bowl to combine. Toss chicken, cucumber, shallot and
16. dressing in a medium bowl. Divide between 2 serving
17. dishes. Sprinkle with 1 teaspoon toasted sesame
18. seeds, extra coriander leaves and extra sliced green
19. shallots to serve.