Steps

1. Separate broccoli into florets and stems. Trim off any dirty parts of the stems.
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2. Cut the broccoli stems into 3-5mm cubes.
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3. Place the cut stems in a heatproof container, cover with plastic wrap, and microwave for 1 minute at 600W.
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4. Place the broccoli florets on top of the stems and microwave for another 1.5 minutes. [This is the key!] Heating the stems and florets separately ensures even cooking for a delicious result.
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5. Drain the microwaved broccoli in a colander.
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6. Butterfly the chicken breast and cut it into 3-5mm cubes.
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7. Place the cubed chicken breast in a bowl. Add 2 tbsp Cooking Sake (Rice Wine), 1 tsp Chicken Bouillon Powder, 1 tsp Grated Garlic, a pinch of Salt, a pinch of Pepper, and 3 tbsp Potato Starch. Mix and coat the chicken. [This is the key!] The potato starch coating will keep the chicken tender and moist even after cooking.
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8. Squeeze the water out of the microwaved broccoli florets and finely chop them.
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9. Squeeze the water out of the broccoli stems, add them to the bowl with the chicken, and mix everything evenly.
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10. Heat an adequate amount of Vegetable Oil in a frying pan over medium heat.
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11. Scoop the mixture with a spoon, place it in the frying pan, and shape it into round patties. Gently press down to flatten into discs.
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12. Once the bottoms are browned, flip them over.
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13. Cover with a lid and steam-fry over low to medium heat for 2 minutes.
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14. Once steamed and browned, transfer to a plate. Enjoy!
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