Dry the surface of 250 g chicken breast with a paper towel.
Stab with a fork all over on both sides.
Sprinkle both sides with 2 pinches salt and 1 tsp cornstarch.
Take a microwavable bowl and add 1/2 tbsp sake, 1 tsp Chinese-style chicken bouillon powder, 1/4 tsp sugar, 1 tsp mirin and 1/2 tsp salt. Mix well.
Add the chicken breast to the bowl and place cling film loosely over the top. Microwave for 2 mins on 600W.
Flip the chicken over (be careful of the steam), place the cling film tightly back on and heat for another 2 mins 600w.
Leave the bowl in the microwave and allow the chicken to rest in the steam for 10 minutes. It will continue to cook in the residual heat.
To make the dressing, add 1 tbsp soy sauce, 1 tbsp mirin and 1 tsp sugar together in a small saucepan. Heat up and allow to boil for 30 seconds, then remove from the heat.
Take a jug and add 1/2 tbsp toasted sesame seeds, 1/2 tbsp sesame oil, 1/2 tbsp olive oil, 1/2 tsp garlic paste, 1/2 tsp lemon juice and 1 pinch white pepper powder. Pour the contents of the sauce pan into the jug and mix.
Remove the chicken from the microwave, transfer it to a chopping board and leave to cool for a few minutes. Pour the chicken juices from the bowl into the dressing and mix.
Once the chicken is cool to the touch, cut into slices.
Arrange your salad vegetables in a large bowl and place the chicken on top.
Drizzle with sauce just before serving.
Enjoy!