Lemon Chicken Sesame Cabbage Salad

1. For the chicken, bring a medium pot of water to the boil. Add the bay leaf, a pinch of salt, and the lemon juice. Add the chicken, cover with a lid, and reduce the heat to low and cook for 8-10 minutes (depending on chicken size). Turn off the heat and let the chicken sit in the hot water for 5 minutes to stay juicy.

2. Remove the chicken, rest for 5 minutes, then shred with your hands or two forks. Drizzle over the crispy chilli oil and set aside.

3. For the salad, combine the cabbage, cucumber, red onion, herbs, sesame seeds, and peanuts in a large bowl. Add lemon juice, vinegar, a pinch of salt, and crispy chilli oil. Toss well to combine.

4. To assemble, add the shredded chicken and brown rice to the salad. Toss again until everything is evenly coated. Taste and adjust - more lemon, salt, or crispy chilli oil if needed.

5. Divide between two bowls and finish with dollops of chilli egg mayo.