Pour some water into a medium pot and place it on stove with medium-high heat. Add in one teaspoon of salt and 1 teaspoon of cooking oil. Take a large spoon and stir until the salt dissolves. Cover the pot and wait until the water starts boiling.
In the meantime, grab the broccoli and rinse it with cold water. Drain the broccoli and remove its skin from the stem, using a sharp knife. Now, cut it into fine florets.
Once the water starts boiling, add the broccoli florets into it and cook until blanch and tender. Remove the pot from heat and drain the cooked broccoli with a sieve. Then, run the broccoli florets under cold water in order to cool them to handle. Drain them again and set aside for few minutes in order to remove the excess water.
Until the broccolis are draining, prepare your Sauce Dressing. Whisk all the dressing ingredients in a medium bowl until smooth.
Place the broccoli florets in a medium salad bowl and add in chopped finely garlic cloves, slices of red chili.
Drizzle the dressing all over the salad and toss to coat the ingredients. Your Oriental Broccoli Salad is ready to serve.
Note: If you prefer a cold Oriental Broccoli Salad, then place it in refrigerator for some time before serving it.