About 30 minutes before they’re going to be ready, get a steamer steaming and place the lightly seasoned chicken breasts in it with the heat up full. Cook until the thickest part of the breast is just cooked (around 12–18 minutes depending on size – use a sharp knife to cut into it and check if it’s ready). Take from the steamer and leave to cool to room temperature, covered in cling film or foil.
Thinly shave the fennel and place in iced water to crisp up.
Make the truffled lemon dressing: mix together the soy sauce, olive oil, truffle oil and lemon juice. Taste and adjust the seasoning, if necessary.
Mix the beans with the onion, beansprouts, parsley and lemon juice and lightly season.
Divide the bean salad between 4 plates and sit the tomato halves on top. Slice each chicken breast into 4 pieces and sit these on top of the salad. Toss the fennel with the dressing and place on the chicken, then sprinkle with the sprouts.
© 2005 Peter Gordon. All rights reserved.