Preheat oven to 160°C. Heat oil in a non-stick fry pan over medium heat and cook half the chicken, skin side down for 2-3 minutes each side or until browned. Transfer to a roasting pan. Repeat with the remaining chicken

Combine stock, Sweet Soy Sauce, five spice, orange rind, citrus juices and star anise in a saucepan over for 5 minutes low heat, stirring occasionally to ensure well combined, then pour over chicken

Cover roasting pan with foil and bake for about 1 1/4 hours or until juices run clear when chicken is pierced with a skewer

When cooked, transfer chicken to a plate and keep warm. Transfer sauce from the roasting pan to a saucepan and bring to the boil over medium heat

Combine corn flour and water in a small bowl, mixing well. Gradually add corn flour mixture to sauce and cook, stirring gently until the sauce boils and thickens

To serve, slice chicken fillets, divide the rice among individual plates, top with Asian greens, then chicken. Drizzle over the sauce and sprinkle with sesame seeds