Chicken with broccoli in white sauce

Ingredients:

• 700 g boneless, skinless chicken breasts (about 2 pcs.)
• 1/4 tsp ground white pepper
• 5 tablespoons cornstarch
• 6 tbsp + 1 tsp neutral vegetable oil, divided
• 4 cups (about 450 g) broccoli florets
• 0.5 tbsp grated garlic (about 3 cloves)
• 0.5 tsp grated ginger
• 1.5 cups chicken broth
• 1 tsp. powdered chicken broth, such as Lee Kum Kee
• 0.5 tsp sugar
• Hot steamed rice for serving

Preparation:

1. Halve the chicken breasts lengthwise, then slice them at a slight angle into 1/4-inch-thick slices. Transfer to a medium bowl. Add 1 1/2 teaspoons coarse salt, 1/4 teaspoon ground white pepper, and 3 tablespoons cold water. Using your hands (wear gloves if desired), rub the seasonings into the chicken until most of the seasoning is absorbed, about 1 minute.
2. Add 3 tablespoons of cornstarch and stir until the cornstarch is moistened. Add 3 tablespoons of vegetable oil and massage until completely coated. Set the chicken aside to marinate at room temperature for 30 minutes.
3. In a wok, bring 4 cups of water to a boil over high heat and add 2 teaspoons of salt and 1 teaspoon of neutral oil. Add the broccoli and cook until bright green, about 2 minutes. Drain the broccoli and rinse under cold water. Drain and set aside.
4. Combine the remaining 2 tablespoons cornstarch and 3 tablespoons cold water in a small bowl until smooth. Set aside.
5. Heat the wok over high heat until smoking, about 3 minutes. Remove the wok from the heat, add the remaining 3 tablespoons of vegetable oil, and swirl to coat the wok. Return the wok to high heat and add the marinated chicken, spreading it out evenly so that every piece touches the wok. Cook, without stirring, until the chicken begins to brown, about 2 minutes. Stir and cook until the chicken is lightly browned, about 2 minutes.
6. Add the grated garlic and ginger to the wok and stir until fragrant, about 30 seconds. Add the broccoli and stir-fry for another 30 seconds. Add the chicken broth, bouillon powder, and sugar and bring to a boil. Taste and add salt if needed.
7. Gradually stir the cornstarch slurry into the wok and continue cooking until the sauce thickens and coats the broccoli. Pour over hot rice and serve immediately.