Very tasty easy weeknight meal from from Fuchsia Dunlop's "Revolutionary Chinese Cookbook: Recipes from Hunan Province"
Cut the chicken into bite size pieces and mix together with salt and 2 tsp soy sauce.
Heat the oil in a wok and add ginger, stir-frying until richly fragrant. Add the chicken and continue to cook until it is tinged golden. Add the shaoxing wine and chili flakes.
Pour in the stock and bring to a boil, then reduce to a simmer. Season with salt and soy sauce to taste. When the liquid is much reduced, add the scallions and stir a few times. Take off heat and add sesame oil.
By Alex Gibbons