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Soak the broccoli in clean water for 10 to 15 minutes. Dunk the heads into the water a few times, then rinse and drain.
Cut the chicken breast in half lengthwise. Rotate the chicken 90 degrees, then cut in half again. Cut into thin slices. Set aside in a bowl.
Smash and peel the garlic, then trim off the hard ends. Smash the cloves again and mince.
In a small bowl, combine the oyster sauce, light soy sauce, salt, sugar, cooking wine, and white pepper. Mix to thoroughly combine.
Combine the cornstarch and water.
Bring the water to boil in a large pot. Once it comes to a rolling boil, add the salt and oil to the water.
Heat a wok on high. Once it starts to smoke, add the oil. Turn the heat to low.
Add the garlic, ginger, green onion whites, and carrots. Stir fry for 30 to 40 seconds until fragrant. Turn the heat back to high.