Glazed Japanese Roast Chicken

Meanwhile wash and peel the carrots and slice very thinly lengthwise using a mandolin vegetable slicer if available. Wash the cucumber, cut into 2-3 pieces, halve each piece lengthwise, then cut into very thin strips. Trim the mangetout and blanch in boiling, salted water for 1-2 minutes. Drain and refresh in ice-cold water. Rinse the bean sprouts in cold water and shake dry. Mix the vinegar, lemon juice, oil, salt and pepper to make a dressing. Toss the salad ingredients in the dressing. Put the salad into a serving dish, place the cooked chicken on top and serve immediately.