Ginger and Scallion Chicken

Instructions

1. Marinate the chicken
   In a medium bowl, combine the chicken pieces with Shaoxing wine, soy sauce, cornstarch, and white pepper. Mix well to coat the chicken evenly and let marinate for 10 minutes while preparing other ingredients.
2. Prepare the aromatics
   Julienne the ginger, slice the garlic, and cut the scallions, separating the white and green parts. Have all aromatics ready before starting to cook as the stir-frying process moves quickly.
3. Sear the chicken
   Heat a wok or large skillet over high heat until smoking. Add 2 tablespoons of vegetable oil, then add the marinated chicken pieces in a single layer. Let them sear undisturbed for 1 minute until golden brown on one side, then stir-fry for another 2-3 minutes until mostly cooked through. Remove chicken to a plate.
4. Stir-fry the aromatics
   Return the wok to high heat, add the remaining 1 tablespoon of oil, then add the julienned ginger, sliced garlic, and white parts of scallions. Stir-fry for 30 seconds until fragrant but not browned.
5. Combine and finish
   Return the chicken to the wok, add the green parts of scallions, oyster sauce, and sugar. Stir-fry for 1-2 minutes until chicken is fully cooked and scallions are slightly wilted but still bright green. Remove from heat and drizzle with sesame oil, tossing to combine.
6. Serve
   Transfer to a serving plate and serve immediately with steamed rice. The dish should be fragrant with ginger and scallion, with the chicken tender and juicy.