Finely mince four cloves of garlic and prepare four slices of ginger, mincing two of the slices.

Spread the stem part of four green onions in half lengthwise, then cut it into two inch sections, keeping the stem part and the leafy part separate.

Cut the celery diagonally into strips.

Cut the chicken into slices and marinate it with soy sauce, oyster sauce, water, baking soda, corn starch, and white pepper powder, then mix in a touch of sesame oil.

Mix corn starch and cold water together to make a corn starch and water mixture.

Add oil to a hot pan over medium high heat, then add a little bit of salt and sugar to the oil and immediately add the celery. Stir fry for about 20 seconds and add a touch of rice wine.

Add more oil to the pan and add the two slices of ginger to the oil, letting it sizzle briefly. Then add a little bit of salt and sugar to the oil and immediately add the bean sprout to the pan. Stir fry for about 15 seconds and add a touch of rice wine.

Add more oil to the pan and add the chicken. Spread the chicken out and let the pan fry briefly, then turn it over to pan fry the other side.

Add the minced garlic, minced ginger, and the stem part of the green onion to the pan and stir fry everything together briefly. Season the chicken with a little more soy sauce, dark soy sauce, and a touch of sugar.

Pour the corn starch and water mixture into the pan and mix the chicken and the corn starch and water mixture together. Let the liquid in the pan quickly boil and thicken up into a sauce.

Add the bean sprout and celery back to the pan, along with the leafy part of the green onion and some crushed black pepper. Give it a few quick tosses to mix everything together.