Tender strips of chicken breast is stir-fried with Chinese yellow chives in soy sauce, shaoxing wine, and chinkiang vinegar. Use scallion or leek if yellow chives are not available.
To marinade chicken, coat chicken with shaoxing wine, light soy sauce, salt, and potato starch (or cornstarch) in a bowl; toss well and set aside for 5 minutes
To make the sauce, combine shaoxing wine, chinkiang vinegar, light soy sauce, chicken stock, and potato starch in a small mixing bowl; mix well and set aside.
To stir-fry, heat 1 tablespoons of oil in a wok (or skillet) over high heat. Add the chicken and stir-fry until fully cooked, about 2-3 minutes. Transfer chicken to a plate and set aside.
Heat the remaining 1 tablespoon of oil, add ginger, garlic, and chili, and stir fry for 20 seconds. Add the yellow chives and continue stir-frying for another 10 seconds.
Add the chicken and the reserved sauce. Cook until the sauce is thickened, about 10 seconds. Serve this Yellow Chives and Chicken stir-fry with rice.
Notes
You can also try with beef or pork instead of chicken.