Preparing the salad:
First take a large bowl and mix the Chinese cabbage, the red peppers, rocket and fresh coriander leaves. Take half of the spring onions and mix well. Take the plates/pasta bowls and distribute the salad evenly among them.
Cooking the chicken livers
Take the frying pan and heat the sesame oil and the olive oil over medium heat. Take the chicken livers, the garlic cloves and sprinkle the five-spice powder. Cook this for exactly 3 minutes and keep stirring the chicken livers until they are firm. Now take the ham, and add it to the frying pan, stirring gently all the time. Cook this for one more minute.
In the frying pan, add the sherry and the soy sauce and cook until it boils. Gently stir and shake the pan, so as not to break the livers up. Let the mixture simmer for a little while, until the alcohol evaporates from the sherry. Now take the remaining half of the spring onions and add them into the pan. Remove the pan from the heat.
Divide the chicken liver among the four salad plates. Drizzle the juices over them as a dressing. Add sesame seeds. Enjoy!