Add oil when the pan is heated up. Stir fry ginger and garlic; waiting for the fragrance coming out. Add chicken and keep stir frying until you can no longer see the blood/raw meat on the surface of the chicken.
Add 150ml of rice wine. Keep stirring. Turn to low heat and put the lid on the pan for 6-10 min.
Add light soy sauce and salt to your preferred flavor.
Add green pepper and scallion and keep stir frying until the green peppers turn soft.