serves 4, as a light lunch | prep time 20 mins | cook time 25 mins

• 125 ml (4 fl oz/½ cup) shaoxing rice wine

• 2 garlic cloves, thinly sliced

• 1 x 6 cm (2½ in) piece fresh ginger, peeled and thickly sliced

• 150 g (5½ oz/½ bunch) spring onions (scallions), green leaves reserved, white part finely sliced diagonally

• 400 g (14 oz) free-range, organic chicken breast

• ¼ Chinese cabbage (wong bok), finely shredded

• 2 Lebanese (short) cucumbers, halved lengthways, thinly sliced diagonally

• 1 medium handful (½ cup) coriander (cilantro) leaves

• 1 tablespoon toasted black sesame seeds

  SPICY SESAME DRESSING

• 1 teaspoon chilli flakes

• 2–3 cm (¾–1¼ in) piece fresh ginger, peeled and finely grated

• 1 garlic clove, finely chopped

• 3 tablespoons tamari

• 1 tablespoon brown rice vinegar (or black vinegar)

• 1 tablespoon sesame paste

• ½ teaspoon sesame oil

• juice of ½ lemon

Combine shaoxing wine, garlic, ginger and the dark green ends of the spring onions in a medium saucepan with 750 ml (26 fl oz/3 cups) of water and bring to the boil over medium–high heat. Add the chicken and simmer for 2 minutes, then remove the pan from the heat and let chicken stand in the liquid for 20 minutes.

Meanwhile, for the spicy sesame dressing, grind the chilli flakes in a mortar and pestle, then whisk with remaining ingredients, using a fork. Set aside.

Using your fingers, shred the chicken, pulling it apart into bite-sized pieces, and put in a bowl with the sliced spring onions, cabbage, cucumbers and half the coriander. Add dressing, toss to combine and transfer to a serving plate or bowl.

Sprinkle remaining coriander and sesame seeds over the top to serve.

QUICK TIP

Asian sesame paste can be found at oriental grocers. Alternatively, you can use tahini.

This recipe appeared in Margaret and Me (Murdoch), my third cookbook. Photography by Rob Palmer. Styling by Michelle Noerianto.