Step 1

Preheat oven to 150ºC. Heat oil in a heavy-based frying pan over medium heat. Cook half the chicken, skin-side down, for 2-3 minutes or until browned. Transfer to a roasting pan. Repeat with remaining chicken.

Step 2

Stir stock, hoisin sauce, soy sauce, sugar, five spice, orange rind and star anise in a saucepan over low heat until the sugar dissolves. Pour over chicken. Cover with foil and bake for 1 hour 20 minutes or until chicken is tender.

Step 3

Transfer chicken to a plate. Keep warm. Transfer sauce to a saucepan. Bring to the boil over medium heat. Combine cornflour and water in a bowl. Gradually add cornflour mixture to sauce. Cook, stirring, for 1 minute or until the sauce boils and thickens.

Step 4

Divide the rice among plates. Top with Asian greens and chicken. Drizzle over the sauce and sprinkle with the sesame seeds.