In a medium pot, combine chicken breasts, bayleaf, ginger, star anise, peppercorns, coriander seeds, and 1 teaspoon salt with enough water to cover. Bring it to a boil over medium-high heat. Once boiling, turn off the heat, cover, and let it sit for 20-25 minutes until the chicken is cooked through. Let it cool slightly before shredding the chicken for your Crunchy Chinese Chicken Salad.

In a mixing bowl, whisk together 2 tablespoons soy sauce, 3 tablespoons rice vinegar, 1 tablespoon toasted sesame oil, and 2 tablespoons canola oil. Add in the grated ginger, 1 tablespoon honey, a pinch of pepper, and a dash of salt. Let the dressing sit for about 15 minutes to allow the flavors to meld together.

While the chicken is poaching and the dressing is resting, begin prepping the vegetables. Shred 3 cups of Chinese cabbage and 2 cups of red cabbage, julienne 2 cups of carrots, and chop ½ cup of celery, along with ½ cup of spring onions. Dice and seed a ½ cup of cucumber.

Once the chicken has cooled and been shredded, add it to the bowl with the prepared vegetables. Toss in 1 to 1½ cups of crunchy fried noodles. Carefully pour the rested dressing over the salad and gently toss everything together until evenly coated.

For the best texture, serve the salad immediately after mixing. The contrast of crispy vegetables, tender chicken, and crunchy noodles will make this dish a hit.