Instructions: Assemble a steamer and find a plate thats big enough to hold the chicken breasts but small enough to fit inside the steaming tray alternatively use a triple thickness of foil.

Rub the breasts with salt and pepper and lay on top of the spring onions on the plate.

Scatter over the ginger and tuck some slices under each breast.

Next pour over the sake mirin (or soy) rice vinegar and sesame oil and cover with a lid.

Steam for about 10 minutes or until the breasts are just cooked pierce with a knife and check theres no pinkness. Leave to cool then tip the juices and flavouring ingredients along with the chicken into a bag and leave in the refrigerator overnight.

Meanwhile peel the white radish if using and slice into long fine strips (a mandolin is the tool for the job) then soak in cold water to crisp up.

To assemble the carton: lay a stash of leaves in each container along with some strips of radish.

Decant the juices from the chicken into a bowl and whisk in the citrus or virgin olive oil to make a dressing.

Discard all the spent flavouring ingredients.

Cut the breasts on the diagonal into chunks and lay across the leaves. Scatter over the mushrooms dressing and toasted sesame seeds. if youre not going to eat it for a few hours keep the dressing separate then drench over about half an hour before eating.

Add some cooked rice noodles or glass noodles (just soak them for 30 minutes in warm water) to the carton first if you want to bump it up into something more filling.

Serves 2

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.