Cold chicken in oyster sauce
china

1 lb chicken breast or half roasting chicken
few celery leaves
1 small onion
2 T. honey
1 T. oyster sauce
1 T. light soy sauce
1/2 t salt
1/8 t. five spice powder
3 T. finely chopped spring onion
3 t. finely grated fresh ginger
2 T. toasted sesame seeds (optional)

put chicken breasts or half chicken into a saucepan with cold water to cover, celery leaves and onion for flavor, and bring slowly to the boil. Cover and simmer on very gentle heat for 10 minutes, turn off heat and allow to cool in liquid. Take chicken from liquid, remove all skin and bones and slice the meat thinly. Arrange on a plate.

In a bowl mix together the honey, oyster sauce, soy sauce, salt and spice powder, then spoon over the chicken. Cover and leave for 30 minutes. Before serving sprinkle all over with spring onion and ginger mixed together, then with the sesame oil.

Note: to toast sesame seeds, put into a dry frying pan and shake or stir constantly over medium low heat for 5 minutes or until seeds are golden brown. Remove from pan immediately or they will darken and become bitter