In a medium bowl, beat the egg until it becomes slightly frothy and the whites are no longer visible. Add the thinly sliced venison, 5 tablespoons of corn starch, 1 tablespoon of soy sauce, and ¼ teaspoon of kosher salt. Mix well, cover, and refrigerate for 1 hour or overnight.

While the venison marinates, chop the broccoli into bite-sized pieces. Steam or blanch the broccoli in boiling water for 2 to 3 minutes, then quickly transfer it to an ice bath to halt the cooking process. After a few minutes, drain the broccoli in a colander.

In a small bowl, mix together 2 teaspoons of rice cooking wine, 4 tablespoons of oyster sauce, 1 teaspoon of soy sauce, and 1½ teaspoons of rice vinegar. Set this sauce mixture aside.

When you're ready to cook, heat the oil in a skillet over medium-high heat, adjusting the amount of oil as necessary. Fry the venison in batches until it is slightly golden on both sides, then drain it on paper towels.

Pour off excess oil from the skillet, leaving about 1 tablespoon. Reduce the heat to medium and add the minced garlic, sautéing for about 30 seconds.

Add the prepared sauce mixture along with ½ cup of chicken stock to the skillet. As the pan begins to simmer, create a slurry by mixing the remaining ¼ cup of chicken stock with 1 teaspoon of corn starch in a small bowl, ensuring there are no lumps.

Incorporate the slurry into the pan with the sauce and bring it to a boil to thicken.

Finally, add the cooked broccoli and the fried venison to the pan. Season with additional salt, white pepper, and red pepper flakes to taste. Serve immediately with hot white rice.