Here is a pic of what this is supposed to look like: http://rasamalaysia.com/recipe-ginger-and-scallion-chicken/

Marinate the chicken with shaoxing wine, soy sauce, white pepper, cornstarch and add one tablespoon of oil to seal in the juice of the chicken. Set aside for 10 minutes.

Cut the ginger into thin circular slices, and cut up the scallions too.

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 (keep the marinating sauce) and continue to stir well.

Just when the chicken starts to cook through, add in the rest of the marinating sauce, and more oyster sauce, soy sauce, sesame oil, shaoxing wine to taste, and toss the wok a few times. This i not supposed to be a gravy dish - add just enough sauce to scald the chicken, but not drown it. Add in the green part of the scallion, stir quickly and remove from heat and serve immediately with steamed white rice.