Preheat the oven to 425°F (200°C) and line a small baking tray with parchment paper.

Season the chicken pieces on all sides with ground ginger, sea salt, and pepper. Place on the tray and bake for 22-25 minutes. Once done, set aside to rest for 5 minutes before slicing.

Meanwhile, bring a large pan of salted water to the boil and add the broccolini, cooking for no longer than 3 minutes. Drain and set aside.

Heat the olive oil in a non-stick pan over medium-high heat. Once hot, add the shallots and cook, stirring regularly, until they crisp up and caramelize. This won’t take long. Remove using a slotted spoon and place onto a plate lined with good-quality kitchen paper to absorb excess grease. This will ensure they remain crispy.

Arrange the sliced lettuce onto a serving platter and top with the chicken pieces. Whisk together the sesame oil and rice wine vinegar and pour this over the whole lot.

Finish with a scattering of sesame seeds and top with the crispy shallots.