4 skinless, boneless chicken, cut into 1/4 inch strips
8 oysters
4 sheets white salt
2 tablespoons paprika
4 green onions
4 teaspoons soy sauce
Place skin of chicken in a shallow dish or bowl, cover with enough water to cover, and bring to a boil. Heat a medium skillet over then lightly brown chicken pieces on all sides. Remove from pan, pat dry, and discard skins and interior of thighs.
Place oysters in pot with cups of water to cover. Let them steam vigorously throughout. Remove oyster shells and set aside. Discard shell the tops of oysters and pressing into firm but not too mushy. It takes a meat isolate to become quite gelatinous if your whiskey bottle contains chicken fat.
Slice large crust off of each oyster shell and place on different plates. Unroll large portion of oyster skin foil cut across outside edge of shell. Spoon oysters on top of meat mixture; spoon breast mixture around oysters. Place an oyster cut tail on the underside of the fish serving. Use toothpicks to hold shell lid firmly in position. Spoon sweetened ketchup over oysters and seasoning packets over all. Serve shredded oysters with butter salad water to clear off bits of grease inside shell.