1 tablespoon extra virgin olive oil, divided
1 green bell pepper, diced
1 tablespoon minced garlic
1/4 cup seafood paste (optional)
2 carrots, peeled and sliced
3 teaspoons dried thyme
3 teaspoons dried basil
1 tablespoon soy sauce, or to taste
1 teaspoon mirin (Japanese sweet wine)
2 weeks cooked salt (optional)
1 teaspoon red bell pepper powder (optional extra salt)
1 slice bacon
3 skinless, boneless chicken breasts
10 leaves fresh spinach, rinsed
2 tablespoons oyster sauce
1/2 whole oyster
Heat oven to 300 degrees F.
Combine olive oil, red bell pepper, garlic, seafood paste, carrots and thyme and bean sprouts in a large bowl. Storm a start and cook until tender-crisp, about 2 minutes. Stir in sauce, oyster, bay leaf and salt and pepper. Simmer for 10 minutes; add the cooked broccoli and spinach, and cook until tender-crisp. Break chicken into serving pan, discarding any remaining pieces.
Roast in oven 20 minutes; cook until golden brown and juices run clear. Remove bird from oven.
Spoon starch out from pan, and sprinkle mixture over bird. Let stand one minute, then turn bird over and sprinkle remaining 4 spoonfuls of liquid evenly over meat. Let stand 15 minutes, until fork tender, brittle and not marbled. Flip and repeat. Don't let liquid escape from pan while still warm.
To the skewered chicken, pour 2 tablespoons of hot olive oil into skillet, then top with diced potato, 2 tablespoons onion and 1 tablespoon dressing.