Marinate chicken for 30 minutes with 1 tbsp wine, 1 tbsp soy sauce, 1 tsp corn starch and 1 tsp cooking oil.

Make the sauce in a bowl with chicken broth, hoisin sauce, 2 tbsp soy sauce, sugar, sesame oil, 1 tbs wine.

In a hot wok, add 2 tbsp oil and fry 1 tbsp ginger and 1 tbsp garlic until fragrant.

Add chicken and stir fry for about 5 minutes until cooked. Remove and set aside.

Add 1 tbsp oil into the wok and fry the remainder ginger and garlic.

Add asparagus and stir fry for 1 minute. Then add the sauce and simmer for 2 minutes covered.

Add the chicken and mix well.

Add cornstarch slurry, mix, and let it simmer until the sauce thickens. Remove from flame.