Steamed miso-marinated chicken with root vege

I had some lovely local growers' radishes, but had not had time to use it for the radish beef soup that had been simmering in my mind for a few days. On a whim, I thought, why not steam it with chicken breasts to save time. Meat and vege all in one. I love the way the results came out, with the meat on top, and the vege sitting pret ty in the chicken broth. A one dish meal accompanied with rice. Yum.

Ingredients
400g chicken breasts, cubed
1 tbsp light miso paste
1 tbsp mirin
1 tbsp ginger wine (stone's)
a pinch of rock salt
a pinch of white pepper
a dash of sesame oil
2 carrots, cubed
2 radishes, cubed

Use about 1 tbsp of miso marinade to coat the root vege.
Arrage them on the bottom of the dish.
Coat the chicken cubes in the remaining miso marinade.
Leave for 10 minutes.
Prep the steamer. Steam for 30 minutes.