01 Prepare Veggies

lightly smash the white parts of the scallions, the garlic, and the ginger
1. (use a firmer hand on the ginger).
  1. really smash the ginger, and slice it up a bit so its easier to eat
2. This releases the flavors of the aromatics for a more flavorful dish.
Separate the ginger

02 Sauce

Heat Wok on high
add ginger and fry to 15 seconds
Spread the chicken pieces in a single layer in the wok. Sear for 45 seconds. Flip them and fry the other side for another 30 seconds.
Add in the white parts of the scallions, garlic, and shallots. Continue to stir-fry over high heat, mixing everything together for another 30 seconds.
Add the Shaoxing wine, and stir-fry again for 20 seconds.
Add Sauce, Cover and continue to cook on high heat for 5 minutes.
Remove the cover, and cook for another 7 minutes to reduce the liquid.
add cornstarch and water mixture to thicken the sauce. Add more cornstarch slurry if you like a thicker sauce