rinse and dry the chicken breasts with a paper towel. Place into a flat bottom container and add enough regular soy sauce to marinate in the refrigerator for an hour. Do not cover the container.
add ginger, garlic, shallots, and bean sauce to a bowl and set aside
add oyster sauce, sugar, salt, wine/sherry, and chicken stock to another bowl
After marinating the chicken for an hour heat 1 tablespoon of oil in a wok until hot. Add the contents of the bowl with the ginger and garlic. Stir for one minute and add the two chicken breasts and soy sauce from the marinade. Add the contents of the second bowl with the oyster sauce and wine. Bring to a boil and reduce heat to an aggressive simmer. Cover for ten minutes. after the ten minutes flip the breasts and continue the aggressive simmer for another ten minutes. Check internal temperature with a meat thermometer until it registers 165. Remove the chicken to a cutting board.
Cut the chicken into 1/2 by 1/2 squares.
Add the cornstarch into one of the used bowls and add 1 tablespoon of cold water. Stir until smooth. Add to the wok containing the sauce, bring to boil, and stir until the sauce thickens.
Add the chicken, stir to cover with sauce and turn off the heat.
Chop the three scallions, including the white part.
In a separate saucepan, add 1 tablespoon of cooking oil and heat until hot, then add the scallions. Stir fry for two minutes and add to the chicken and sauce.
Stir well and serve with white rice.