Step 1 Combine stock, water, soy sauce, star anise, cinnamon, oil and ginger in a large deep frying pan. Add chicken. Place over a medium heat. Bring to a gentle simmer.

Step 2 Reduce heat and cook for 10-12 minutes, or until chicken is cooked. Drain, reserving 1 1/4 cups of stock. Transfer chicken to a large plate and cover. Place reserved stock in a saucepan and bring to the boil. Combine cornflour and water in a bowl, then add to stock. Stir until well combined and thick. Remove from heat.

Step 3 Spoon rice onto 4 serving plates. Slice chicken and place on rice. Spoon over sauce. Sprinkle with sesame seeds and serve.