Wash the vegetables and chicken.

Cut the carrot into thin strips and slice the cabbage into long, easy-to-eat pieces.

Toast the sesame seeds over low heat until fragrant. Blanch the cabbage and carrot until just cooked, then remove.

Bring water to a boil and cook the chicken thoroughly on both sides. Once cooked, use a fork to shred the chicken into thin strips.

Add the shredded chicken and blanched vegetables to the bowl and mix well.