For 4 servings:
4 pc chicken leg, bone-less
4 pkts Enoki mushroom
2 Shimeji mushroom
16 pcs broccoli
For the shiso sauce
1.5 tbsp chopped red onion
1 tsp chopped red chilli
4 pcs shiso leaves
4 tbsp shiso vinegar
2 tbsp grapeseed oil
2 tbsp green tabasco
Juice from 1/2 a lime