I love simple dishes that come together beautifully on the plate. The flavours in this classic salad just work! I've poached the chicken gently to keep it succulent and tossed it with greens and cucumber, but the best part has to be the surprisingly easy, sizzling ginger-sesame dressing.
Place rice and 310ml (1¼ cups) cold water in a small saucepan over medium heat and bring to the boil. Reduce heat to low, cover with a lid and cook for 15 minutes or until cooked through. Set aside, covered, until ready to serve. While rice is cooking continue to step 2.
Place stock cube and 750ml (3 cups) water in a large saucepan over high heat and bring to the boil. Add chicken, cover with a lid, reduce heat to low and simmer for 20 minutes. Wash and trim bok choy and halve lengthways. While chicken is poaching, continue with step 3.
Thinly slice spring onion, keeping white and green parts separate. Finely grate ginger. Peel and crush garlic. Heat vegetable oil in a frypan over medium-low heat. Add white spring onion, ginger, garlic and a pinch of salt and cook, stirring, for 8 minutes or until softened and fragrant. Remove from heat. Carefully add sesame oil, vinegar, sesame seeds and green spring onion and mix to combine. Set aside.
Transfer chicken to a plate and cover with foil. Return stock to high heat and bring to the boil. Add bok choy and cook for 2–3 minutes or until tender. Drain.
Roughly chop cucumber. Rinse and dry coriander and pick leaves from their stems. Roughly chop coriander leaves and place in a small bowl with cucumber, soy sauce and 20ml (1 tablespoon) ginger dressing.
Slice chicken. Divide rice between plates. Top rice with chicken and bok choy. Serve with cucumber salad and remaining ginger dressing.