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In a bowl, soak the black beans in the wine for 20 minutes, or up to overnight. Drain, reserving the wine.
In another bowl, liberally season the chicken pieces with salt and pepper. Pour the sesame oil over the chicken and then stir until fully coasted. Cover and chill for at least 20 minutes, or up to overnight.
In a small bowl, make a slurry by mixing together the cornstarch with 1 to 2 tbsp water. The mixture should be slightly thick, but not paste. Adjust with a little more cornstarch (or water), if necessary.
Heat the peanut oil over high heat in your wok or large skillet.
Add the chicken and stir-fry, until starting to brown, about 3 minutes.
Transfer the chicken to a bowl (don't worry, you're not done cooking it yet).
Add the garlic, ginger, and black beans to the wok and stir-fry until fragrant, about 30 seconds.
Add the broccoli and shallots and stir-fry for 1 minute.
Add the stock, reserved wine, ½ teaspoon salt, and cornstarch slurry. Stir to combine.
Return the chicken to the pan, add the mushrooms, and stir-fry for another minute or so until the sauce thickens somewhat.
Serve immediately over rice (or noodles), and garnish with the basil, if using, and soy sauce passed at the table.