Peel and slice the carrots in circles
Chop the chicken breast in small cubes. You can use chicken thighs too.
In a steamer add the carrots first, than the chicken and grate 1/2 teaspoon of ginger on top. Cover and steam for 10 minutes.
Remove few carrots (one tablespoon) and chop them in small pieces.
In a food processor or using a tall container and an immersion blender, puree the chicken + carrots + ginger + 1/4 to 1/2 cup of thinning liquid of your choice.
Serve the chicken puree with some chopped steamed carrots on top and, optional, some sesame seeds and a drizzle of extra virgin olive oil.