2.  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 slices.

3.   Slice 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.