Method

• 1.
  Trim the tops from the spring onions, leaving a good part of the green stems.
• 2.
  Finely chop the remaining green stems and set aside to garnish.

• 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.
• 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.
• 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.
• 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.
• 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.
• 8.
  Ladle over the chicken broth, season with freshly ground black pepper and serve immediately.