Rick Stein's Vietnamese poached chicken salad with mint and coriander

Ingredients

• 50g root ginger, peeled and sliced
• 4 small skinless, boneless, free-range chicken breasts
• 1/2 large cucumber
• 8 spring onions, trimmed, halved and shredded
• 150g fresh bean sprouts
• Small handful mint, leaves torn into small pieces
• Small handful fresh coriander sprigs
• 1 tbsp sesame seeds, lightly toasted
• 60g roasted, salted peanuts, finely chopped
• 4 tbsp Thai fish sauce
• 2 tbsp red wine vinegar
• 2 tbsp lime juice
• 2 tbsp light soft brown sugar
• 1/2 tsp cornflour
• 1 medium-hot red chilli, finely chopped
• 1 garlic clove, finely chopped