In a pan, add 1 tsp of veg oil and fry off the ginger and garlic for a couple of minutes until fragrant
Add in the soy sauce, chicken stock powder and pepper into the pan and then add the chicken breasts and swirl around, flip and coat the whole breast.
Now add in the water and put a lid on. Lower the heat to medium and cook at a simmering heat. Flip at 10 minutes and cook for another 10 minutes. Take the chicken out of the liquid into a bowl.
Then shred the chicken breasts with 2 forks.
In the poaching liquid, add approx.1 tsp of cornflour paste to the liquid in the pan when there is no heat. Once the paste is mixed through, increase the heat to a boil and the sauce will become thick, then toss the chicken through until it is coated. Then drizzle in the sesame oil.
Sprinkle with the sesame seeds and spring onions and chillis. Serve with salad or with rice or noodles and some steamed veggies. Great for packed lunches.
