1

Put 3 fresh coriander sprigs, the peppercorns, ginger, 2 chopped spring onions and the star anise into a large pan. Fill with cold water and bring to the boil. Add the chicken breast fillets, bring back to the boil then reduce to a low simmer.

2

Cover and poach for 20 minutes, until cooked through. Discard the poaching liquid and shred the chicken. Meanwhile, halve 2 large cucumbers lengthways, then put onto a board, cut-side down. Use a rolling pin to smash the cucumbers along the length until they split. Discard the seeds, then chop the cucumber and put into a colander set over a bowl. Sprinkle over 1 teaspoon salt and mix well, then cover and refrigerate for 30 minutes.

3

To make a dressing, combine the rice wine vinegar, soy sauce, toasted sesame oil, caster sugar and the garlic in a bowl.

4

To assemble the salad, shake the colander to drain excess liquid from the cucumber, then put in a bowl. Toss with the chicken, 2 sliced spring onions and the dressing, then scatter over 2 teaspoons toasted sesame seeds and some coriander leaves and serve.