Prepare the saltwater and poach the chicken

• Bring a pot of generously salted water to a boil with the ginger, scallion and cooking wine.
• Add the chicken breast and simmer gently.
• Turn off the heat and let the chicken sit in the hot broth.

Cook the vegetables

• Add the broccoli and carrot to the same salted water and boil until just tender.
• Transfer the vegetables to an ice bath to stop the cooking.

Make the dressing

• Whisk a little of the poaching broth with the sesame oil, garlic, spring onion and white pepper.
• Add a pinch more salt if needed.

Assemble and serve

• Slice the poached chicken.
• Toss the chicken and vegetables with the light dressing and serve.