Method:
1. Combine the rice wine, soy sauce, ginger, garlic and coriander root in a saucepan over medium heat. Add the chicken breast (it should be covered in liquid). Simmer over medium-low heat for 10-15 minutes until the chicken is cooked through.
2. Prepare the couscous following packet directions. Drizzle with olive oil, add lemon rind, season with salt and pepper and stir with a fork to separate the grains. Spoon onto a plate.
3. Shred the chicken and arrange over the couscous. Combine the chilli, bean sprouts and mushrooms and arrange over the chicken. Ladle a little stock over the salad. Serve.