1 chicken breast deboned, skinned and cut into thin pieces
4 stalks of scallions cut into 2-inch lengths
2 inches fresh ginger peeled and sliced into pieces
3 tablespoons cooking oil one tablespoon for marinating chicken
1/2 tablespoon of potato flour or cornstarch
2 tablespoons oyster sauce
1/4 teaspoon sesame oil
1/2 tablespoon Shaoxing cooking wine
1/4 teaspoon sugar
3 dashes white pepper
Salt to taste
Marinate the chicken with potato flour or cornstarch and add one tablespoon of oil to seal in the juice of the chicken. Set aside for 10 minutes.
Heat up your wok and add the remaining cooking oil into the wok. When the wok gets very hot and begins to smoke, add in the ginger and stir for a few seconds, then add the white part of the scallions and stir a few times.
Add in the chicken and continue to stir well. Just when the chicken starts to cook through, add in the oyster sauce, sesame oil, cooking wine, white pepper, sugar, and toss the wok a few times.
Add salt to taste, if it’s not salty enough.
Add in the green part of the scallion, stir quickly and remove from heat and serve immediately with steamed white rice.