1inchginger(peeled and cut into thin slices) (30g)
Salt to taste
Combine chicken, 1 teaspoon crushed peppercorns, Shao Hsing cooking wine, and 1 tablespoon soy sauce in a medium bowl. Stir to mix and set aside.
Combine water, remaining 1 tablespoon soy sauce, and corn starch in a cup or small bowl. Mix well with a spoon and set aside.
Heat up wok or large fry pan over high heat. Once wok is heated, add ½ tablespoon vegetable oil. Swirl the vegetable oil around the wok or pan. Add onion and celery. Stir fry for 2 minutes. Remove and set aside.
Add remaining 1½ tablespoons vegetable oil and 1 teaspoon sesame oil to the wok. Then, add ginger and garlic. Stir fry for 20 seconds.
Add marinated chicken and remaining crushed peppercorns. Stir fry for 3 to 4 minutes.
Return fried onion and celery to the wok or pan. Continue to stir fry for 1 minute.
Pour in corn starch mixture and salt to taste. Continue to stir fry until sauce thickens. Turn off stove.
Drizzle remaining 1 teaspoon sesame oil over the chicken and vegetables.