Soak the broccoli (16 oz) in clean water for 10 to 15 minutes. Dunk the heads into the water a few times, then rinse and drain.

Cut the individual florets off from stem. To cut smaller pieces without disturbing the buds, use a paring knife to slice up from the stem up. Place the cut broccoli back in a bowl of clean water.

Peel off the rough skin from stems, then cut into thin slices. Drop into the bowl of water.

Rinse broccoli pieces again, then thoroughly drain.

Cut the chicken breast (12 oz) in half lengthwise. Rotate the chicken 90 degrees, then cut in half again. Cut into thin slices. Set aside in a bowl.

Move the chicken to one side of the bowl. To the other side, add the cornstarch (1 tablespoon), water (2 tablespoon), salt (0.50 teaspoon), oyster sauce (1 tablespoon), and white pepper (0.25 teaspoon). Mix together the marinade until the cornstarch dissolves.

Once the marinade is thoroughly combined, use your hand to mix it with the chicken, squeezing the chicken to help the flavor penetrate the meat. Set aside.

Smash and peel the garlic (2 cloves), then trim off the hard ends. Smash the cloves again and mince.

Wash and peel the ginger (0.50 oz). Slice, then cut into small triangles.

We'll only be using the green onion whites (1 oz). Wash the green onions, then slice off the whites into 1-inch long pieces.

Wash and peel the carrot (1 oz). Cut the carrot into small chunks on a diagonal, the into thin slices.

In a small bowl, combine the oyster sauce (1 tablespoon), light soy sauce (1 tablespoon), salt (0.50 teaspoon), sugar (1.5 teaspoon), cooking wine (2 teaspoon), and white pepper (0.33 teaspoon). Mix to thoroughly combine.

Combine the cornstarch (1 tablespoon) and water (2 tablespoon).

Bring the water (8 cup) to boil in a large pot. Once it comes to a rolling boil, add the salt (1 teaspoon) and oil (2 teaspoon) to the water.

(Chef's Tip: Adding salt and oil helps keep the vegetable vibrant and green.)

Add the broccoli to boiling water and blanch for 4 to 5 minutes. As soon as the water starts to bubble again, remove the broccoli.

Prepare a large bowl with ice water. Put the blanched broccoli into the ice water, soak for 1 minute, then drain and set aside.

Heat a wok on high. Once it starts to smoke, add the oil (2 tablespoon). Turn the heat to low.

Add the chicken, letting it brown on one side before flipping, around 30 seconds.

(Chef's Tip: Don't flip too soon or else the chicken will stick.)

Stir fry the chicken with wok spatula until cooked, around 2 minutes. Remove from the wok and set aside.

Add the garlic, ginger, green onion whites, and carrots. Stir fry for 30 to 40 seconds until fragrant. Turn the heat back to high.

Add broccoli and a splash of cooking wine (1 teaspoon), then stir fry for 1.5 to 2 minutes.

Add back in chicken and stir fry for 30 seconds.

Give the sauce a stir and pour into the center of the wok. Stir fry to mix for 15 to 20 seconds. Taste and adjust seasoning if needed. My dad thought it could use more sugar (0.50 teaspoon).

Add in cornstarch slurry a bit at a time, while stirring, around 30 seconds. Check the thickness. There's no need to use all if you reach the desired consistency.

Add a splash of sesame oil (1 teaspoon), stir to mix, then turn the heat off.

Plate and serve.