Mix all sauce ingredients (except water/cornstarch and wine) in a bowl. Separately, mix water and cornstarch

Using the flat side of a knife, crush the white parts of the spring onions, garlic, and ginger

In a wok over high heat with a little oil, stir-fry the ginger for 20 seconds

Add the chicken and let it brown for 50 seconds before turning everything over and doing the same for 30 seconds

Add the shallots, white parts of the spring onions, and garlic: stir-fry for 1 minute

Add the Shaoxing wine and stir-fry for 20 seconds

Add the rest (except water and cornstarch) and stir-fry for 5 minutes, mixing well

Add the green parts of the spring onions and continue to reduce the sauce.

Add the cornstarch mixture to thicken, mix well