To make the spring onion oil, combine the ginger, salt and spring onion using a heatproof mortar and pestle. Lightly pound the mixture to break up the spring onion. Heat the oil in a small saucepan until smoking and pour into the mortar. Stir once, then allow to stand for 10 minutes. 

Season the chicken breasts well with salt and transfer to a lipped plate that fits inside your bamboo steamer. Steam the chicken breasts for 10-12 minutes until just cooked through. Remove the plate from the steamer and pour any liquid that has collected into a small bowl. Combine with the soy sauce and sesame oil and mix well.

Slice the chicken on the diagonal and return to the plate. Spoon over the soy dressing and top with the spring onion oil. Scatter with coriander to serve.

Serve with: Adam Liaw's spinach with lemon, soy and sesame dressing