Rockmelon and poached chicken salad

4 pieces of ginger, sliced
3 star anise
2 shallots, 1 cut into 3 cm slices, 1 finely chopped
2 tbsp soy sauce
3 chicken breast fillets
2 tbsp olive oil
2 tbsp lime juice
1 tsp sugar
50 g baby spinach
1 cup (160g) shelled peas, blanched
1 cup coriander leaves
1/4 rockmelon, peeled, diced
1 chilli, seeded, finely chopped

Heat 4 cups water with ginger, star anise, sliced shallots and soy sauce in a saucepan on medium, until simmering. Add chicken and reduce heat to low. Simmer, covered, for 10 minutes, until cooked. Cool in water.

Whisk together oil, lime juice and sugar. Place spinach, peas and 3/4 cup of coriander in a bowl. Add dressing and toss to coat. Combine rockmelon, chilli, remaining coriander and chopped shallots. Remove chicken from stock and slice. Serve spinach mixture with chicken and rockmelon.