In a medium bowl, mix the chicken pieces, water, cornstarch, neutral oil, and oyster sauce, until the chicken has absorbed all the liquid. Set aside for 20 minutes. In a liquid measuring cup, combine the chicken stock, salt, sugar, sesame oil, and white pepper to make the sauce mixture.

Fill your wok ⅓ full with water and bring it to a boil. Stir in the ground pork. Break up any clumps and cook for about 1 minute, until the pork is no longer pink. Drain the pork in a mesh strainer and give it a quick rinse. This will give you a much clearer, cleaner sauce.

Wash your wok and place over medium-high heat until smoking. Add 2 tablespoons of neutral oil and the chicken in one layer. Stir-fry until it’s 70% cooked. Stir in the garlic and ground pork, and stir-fry for 15 seconds. Add the wine, and stir-fry for another 10 seconds. Add the sauce mixture and the peas.

Bring the mixture to a simmer, and combine the cornstarch and water into a slurry. Stir it into the sauce a little bit at a time. Let the mixture bubble and thicken. It should be able to coat a spoon, but it shouldn’t have a gloopy consistency. If it gets too thick, add a little more chicken stock. If it’s too thin, add more slurry.

Spread the slightly beaten egg and scallion across the mixture and let simmer for 5 seconds. Use your spatula to fold the egg into the sauce with a few strokes. Serve over white rice.