Rinse the chicken breast and pat it completely dry with paper towels. Using a sharp knife, carefully slice the chicken horizontally into thin, approximately 0.5cm thick pieces. Slicing against the grain is crucial for tender results.

Place the chicken slices in a bowl and add 1 tsp cooking wine, 2 tsp light soy sauce, 1 tsp oyster sauce, and a pinch of black pepper. Use your hands to gently toss and massage the marinade into the chicken, ensuring every piece is coated. Cover the bowl and let it marinate for exactly 10 minutes at room temperature.

While the chicken is marinating, peel the potato and cut it into uniform 2cm cubes. Rinse the eggs under water to clean them.

Place the potato cubes in a steamer basket. Place the eggs either directly in the steamer alongside the potatoes or in the boiling water below. Cover and steam over medium heat for 15 minutes.

Once done, remove the potatoes and eggs and let them cool completely to room temperature. Once cool, peel the eggs and cut them into quarters.

Bring a small pot of water to a rolling boil. Add the broccoli and blanch them for only 1-2 minutes, until they turn bright green and are just tender-crisp. Immediately drain and set aside.

Heat 1 tsp of olive oil in a non-stick skillet over medium heat. Once hot, add the marinated chicken slices in a single layer. Cook for 1-2 minutes on the first side until lightly golden, then flip and cook for another 1 minute on the other side, or until the chicken is completely white and cooked through. Remove from the pan.

In a small bowl or jar, combine 1 tsp olive oil, ½ tsp honey, 2 tsp light vinegar, 1 tsp mustard seeds, and a pinch of black pepper. Whisk vigorously or shake the jar until the ingredients are fully combined and the dressing looks slightly emulsified.

In a large serving bowl, start with a base of the cooled, steamed potato cubes.

Arrange the blanched broccoli, halved cherry tomatoes, cooked chicken slices, and quartered eggs on top of the potatoes.

Drizzle dressing evenly on top. Sprinkle with extra black pepper or parsley if desired.