Chicken and Broccoli Stir-fry

Steps

1. Soak the broccoli in water before cutting to remove dust or debris.
2. Slice the chicken breast into pieces, cutting against the grain. Transfer the slices to a bowl.
3. In a separate small bowl, mix 1 tbsp cornstarch, 2 tbsp water, 1/2 tsp salt, 1 tbsp oyster sauce, and 1/3-1/4 tsp white pepper to create the marinade.
4. Mix the chicken with the marinade using your hands, ensuring the flavor is evenly distributed. Let it marinate until ready for cooking.
5. Mince the garlic by smashing and mincing it. Slice the ginger into triangles. Cut the white parts of the green onions into 1-inch segments. Slice the carrot into pieces.
6. Rinse the broccoli thoroughly after soaking, then cut the florets one at a time from the stem without disturbing the buds.
7. Peel the stems of the broccoli and slice them. Keep the peeled stems for later use.
8. After cutting, keep soaking the broccoli to ensure it is clean.
9. Drain the broccoli thoroughly.
10. In a separate bowl, combine 1 tbsp oyster sauce, 1 tbsp light soy sauce, 1/2 tsp salt, 1 tsp sugar, 2 tsp cooking wine, and 1/3 tsp white pepper to create the universal stir-fry sauce. Mix well.
11. Prepare the slurry by mixing 1 tbsp cornstarch with 2 tbsp water in a small bowl.
12. Blanch the broccoli: Add 1 tsp salt and 2 tsp oil to boiling water. Pour the broccoli into the rolling boil for about 5 minutes, or until tender-crisp. Ladle it out and immediately shock it in an ice bath.
13. Heat a carbon steel wok (or non-stick pan) dry over high heat until it starts giving off wisps of smoke to ensure a non-stick surface.
14. Add 2 tbsp oil to the hot wok, then turn the heat down to low and add the marinated chicken. Spread the chicken out without disturbing it immediately.
15. Shallow-fry the chicken at medium-high heat until cooked through (about 80% done), allowing one side to brown quickly before flipping. Remove the chicken from the wok once pale, as it will finish cooking during stir-frying.
16. Add oil to the wok if needed (though there should be enough remaining). Add the minced garlic, sliced ginger, and green onion white parts. Stir-fry for 30-40 seconds until fragrant.
17. Add the blanched broccoli and a splash of cooking wine. Turn the heat to high and stir-fry for 1.5-2 minutes.
18. Add the partially cooked chicken back into the wok. Mix well, then add the prepared universal stir-fry sauce.
19. Stir-fry for 30-40 seconds, stirring constantly. Taste and adjust seasoning if necessary (e.g., adding more sugar).
20. Pour in the cornstarch slurry while stirring continuously with a spatula to thicken the sauce. Add the remaining slurry as needed until desired consistency is reached.
21. Add 1 tsp of sesame oil, turn off the heat, and serve immediately.