Boil the chicken breast in water for 10 minutes. Remove, let cool, and shred along the grain. Optionally, add 1 tbsp cooking wine to the boiling water.

Sprinkle two pinches of salt on the oyster mushrooms, lightly marinate for 2 minutes, and squeeze out excess water. Tear into bite-sized pieces.

Mix the shredded chicken and prepared mushrooms in a bowl with 2 tbsp soy sauce and 1 tsp minced garlic. Massage gently to season evenly.

Slice paprika and chives into strips similar to the mushroom length. Adjust thickness to your preference.

Heat 3 tbsp perilla oil in a frying pan over medium heat. Stir-fry the seasoned chicken and mushrooms for 2 minutes. Add the sliced paprika and chives, stir briefly, and turn off the heat. Optionally, add a pinch of salt to taste.