Step 1
In a big bowl, stir collectively the Shaoxing wine, mild soy sauce, sugar, oyster sauce, darkish soy sauce, salt, and white pepper. Add the hen and toss to coat. Cowl and refrigerate for a minimum of half-hour and as much as 1 hour.
Step 2
Place a big wok over excessive warmth. When it begins to smoke barely, flip the warmth to low, add the oil, and swirl to evenly coat. Add the garlic, three-quarters of the scallions, and the ginger, and cook dinner, stirring incessantly, till aromatic, about 3 minutes. Flip the warmth to medium-high, add the hen in a single layer (reserve the marinade), and cook dinner, undisturbed, till the hen is evenly browned, about 2 minutes. Flip and proceed cooking till evenly browned on the opposite facet, about 2 minutes extra. Flip the warmth to medium, stir within the reserved marinade, cowl, and simmer till the hen is tender, about 20 minutes.
Step 3
In the meantime, in a small bowl, stir collectively the cornstarch and 1 tablespoon of water. Flip the warmth to excessive, add the cornstarch slurry to the wok, and cook dinner, stirring incessantly, till the sauce has thickened, about 5 minutes. Stir within the remaining scallion, then switch to a platter and serve heat.
