Cut chicken thigh into bite size pieces.
Stir fry finely chopped garlic and shallots until brown. Set aside.
Stir fry chicken until it changes color.
Add ginger slices. Pour rice wine along the side of the pan.
Mix in soy sauce, dark soy sauce, sugar, and five spice powder.
Add shallots back in with diced shiitake mushrooms, water, and quail eggs.
Cover and let simmer for 10 minutes.
Add cornstarch slurry a couple minutes before serving, then serve over rice.
