Directions:
In a small bowl, combine soy sauce, oyster sauce, Shaoxing wine, sesame oil, minced garlic, grated ginger, and cornstarch. Stir until the cornstarch is fully dissolved.
Place the chicken breasts in a shallow dish and season both sides lightly with salt and pepper.
Pour the marinade over the chicken, making sure each piece is evenly coated. Let marinate for at least 30 minutes, or up to 2 hours in the refrigerator.
Set up a steamer or place a rack inside a wok or deep pan. Fill with water to just below the rack and bring to a simmer.
Place the chicken breasts on a heatproof plate that fits inside the steamer or wok, and cover.
Steam the chicken over medium heat for about 14-18 minutes, or until the chicken is cooked through and no longer pink in the center.
Remove the chicken from the steamer, let it rest for a few minutes, then slice thinly.
Garnish with chopped green onions and serve immediately.
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