In a large skillet or pot with a lid, saute ginger, garlic and white parts of scallions until golden. Reserve green parts of scallions.
Add in chicken pieces and brown on high heat until skin golden and caramelised.
Deglaze with Shaoxing wine and reduce by half on high heat.
Pour in dark and light soy sauces, sugar, sesame oil and ¼ cup of water. Bring up to boil.
Reduce heat to low and put a lid on, simmer for 30 minutes. Turn chicken pieces over every 10 minutes to allow even seasoning.
Combine cornstarch with cold water and mix thoroughly. Pour into the pot and stir through on low heat. This will thicken the sauce and make it glossy!
Sprinkle reserved green parts of scallions into the pot and mix through. This freshens up the dish.