Steps

1. Place broccoli in a bag, add enough **water** to cover, shake well, and drain thoroughly.
   🕒 01:20
2. Lightly oil a frying pan.
   🕒 01:55
3. Cut the washed **broccoli head** into florets. For florets that are too large to eat in one bite, make a cut from the bottom of the stem to just before the tip with the heel of your knife, and then tear them apart by hand. **[This is the trick!]** Tearing after making a cut in the stem allows for clean separation without crumbling.
   🕒 02:05
4. Trim off any dried or tough parts of the broccoli stems and cut the soft inner part into bite-sized pieces, then add to the frying pan.
   🕒 03:58
5. Remove **chicken thigh (360g)** from the package and pat dry any reddish liquid from the surface with paper towels.
   🕒 05:01
6. Feel the entire chicken piece with your hands to check for any bones and remove them if found.
   🕒 05:22
7. Pierce the tendon at the base of the chicken's Achilles tendon with the tip of your knife and cut it.
   🕒 05:40
8. Cut the tendon-trimmed chicken into bite-sized pieces and place in a plastic bag.
   🕒 06:24
9. Add **2 tbsp of water** to the broccoli in the frying pan, and mix to coat everything with oil and moisture.
   🕒 07:09
10. Place the frying pan over low to medium heat and warm until you hear a sizzling sound.
    🕒 07:35
11. Cover with a lid and steam-fry the broccoli for 2 minutes. **[This is the trick!]** Do not cook for more than 2 minutes to maintain a crisp texture.
    🕒 08:06
12. Turn off the heat, remove the lid, and transfer the broccoli to a bowl.
    🕒 08:57
13. Add **2 pinches of salt** to the chicken in the plastic bag and shake to mix.
    🕒 09:43
14. Add **1 tbsp of flour** and shake the bag to coat the chicken evenly with air. **[This is the trick!]** Coating with flour helps retain moisture in the chicken, preventing it from becoming dry, and allows the sauce to adhere better.
    🕒 10:12
15. Arrange the floured chicken pieces in the frying pan with the skin-side down.
    🕒 10:46
16. Turn the heat to low and let it cook undisturbed until you hear a sizzling sound from the chicken.
    🕒 11:29
17. Close the lid and cook the chicken skin-side down for 2 minutes until crispy.
    🕒 11:45
18. In a bowl, combine **1 tbsp oyster sauce**, **1/2 tbsp soy sauce**, **2 tbsp cooking sake (rice wine)**, and **1/2 tbsp potato starch**. Mix thoroughly to create the sauce.
    🕒 11:58
19. After 2 minutes, open the lid, flip all the chicken pieces over. **[This is the trick!]** Hold the edge of the meat when flipping to avoid scratching the pan with the tip of your tongs.
    🕒 12:45
20. Close the lid again and cook for another 2 minutes to ensure it's cooked through.
    🕒 13:31
21. Turn off the heat, open the lid, and wipe away any excess oil from the chicken with paper towels.
    🕒 14:18
22. Return the previously removed broccoli to the frying pan and mix to coat with the chicken's flavor.
    🕒 15:03
23. Once the frying pan has cooled slightly, add the prepared sauce and mix quickly to coat everything.
    🕒 15:34
24. Turn the heat to low and generously grind **black pepper (to taste)** over the stir-fry.
    🕒 16:36
25. Stir-fry for about 2 minutes, or until the broccoli reaches your desired tenderness.
    🕒 16:55
26. Once the broccoli has released moisture and the sauce has thickened, turn off the heat, plate, and serve.
    🕒 18:03