Remove the skin from the ginger and chop finely. Remove the skin from the sweet potatoes.
Sauté onion and ginger in clarified butter, add sweet potatoes, season with salt and pepper and sauté for 5 min. Add clear soup and soften sweet potatoes. Then add whipping cream and blend everything together. Incorporate the butter into the soup with a blender, perhaps strain and season.
Cut the chicken breast into strips, put them on the bottom quarter of the two wooden skewers, season with salt and roast in a frying pan with clarified butter.
Cut the sugar snap peas into fine strips, blanch in salted water, drain.
Arrange the soup, place the sugar snap peas on top and insert the skewers. Sprinkle with black sesame seeds.
Tip: Instead of clarified butter, you can also use butter in most cases.