Step 1

Trim the tops from the spring onions, leaving a good part of the green stems.

Step 2

Finely chop the remaining green stems and set aside to garnish.

Step 3

Bring the stock to the boil over high heat in a large wok or saucepan. Place the potatoes in a single layer in a steamer, then place over the pan, cover and steam for 5 minutes.

Step 4

Meanwhile, rub the chicken with the oil and some sea salt. Place in a shallow heatproof dish that’s large enough to hold all the breasts in a single layer, and will fit on a steamer in the wok or saucepan.

Step 5

Place the chicken dish in a second steamer and sit over the potatoes. Cook for 10 minutes, then add the lengths of spring onion to the chicken and steam for a further 5 minutes or until the chicken is cooked through and the potatoes and spring onions are tender.

Step 6

Remove the steamers, then pour 600ml of the chicken stock into a jug. Strain any chicken cooking juices from the dish into the stock to make a light chicken broth.

Step 7

Add the chopped spring onion greens. Divide the spring onion lengths among 4 shallow bowls, top each with a chicken breast, then halve the potatoes and scatter them around the chicken.

Step 8

Ladle over the chicken broth, season with freshly ground black pepper and serve immediately.