Servings per Recipe
This recipe makes 4 servings.
Ingredients
All Ingredients should be prepared before you start cooking this will save time and make cooking the dish easier and more enjoyable.
1 tablespoon (15ml) sesame seeds
3 whole chicken breasts
6 cups (1.5l) water
2 tablespoons (30ml) soy sauce
1/2 teaspoon (2ml) salt
1/2 teaspoon (2ml) fivespice powder
3 stalks celery
1 tablespoon (15ml) sesame oil
1 tablespoon (15ml) vegetable oil
1/4 teaspoon (1ml) ground ginger
1/8 teaspoon (0.5ml) pepper
Preparation
Sprinkle sesame seeds into small, shallow baking pan or cookie sheet with sides. Bake in preheated oven at 350F (180C) for 5 to 8 minutes, or until golden.

Combine chicken, water, 1 tablespoon (15ml) soy sauce, salt and five spice powder in 3 or 4-quart (3 or 4 liter) saucepan. Cover and cook over high heat until water boils. Reduce heat and simmer 15 to 20 minutes. Remove from heat. Let chicken stand in water for 1 hour

Remove chicken from water (reserve water) and drain. Remove and discard chicken bones. Cut meat into 1/2 inch (1.5cm) wide slices.

Cut celery into diagonal slices. Heat reserved water over high heat until it boils. Add celery and cook until crisp-tender, 1 to 2 minutes. Drain celery well.

Combine remaining 1 tablespoon (15ml) soy sauce with oils, ginger and pepper in large bowl. Add chicken and celery. Toss until completely combined. Transfer mixture to serving dish. Sprinkle with sesame seeds.