Put chicken breasts in pan, cover with water. Add salt, five spice
powder and soy sauce. Bring slowly to boil, reduce heat, simmer gently,
covered, until chicken is cooked. Allow to cool in stock; drain, reserve
chicken stock. Remove chicken meat from bones, cut into medium sized
celery diagonally. Bring reserved chicken stock to boil. Add celery, boil
one minute, remove celery from pan. Place in clean tea towel, squeeze
gently to remove all excess moisture. Combine celery, pepper, ginger,
sesame oil, soy sauce and oil, mix well. Add sliced chicken. Toss lightly.
Place in serving bowl, sprinkle with toasted sesame seeds.