In a medium bowl, sprinkle the chicken with salt, ground white pepper and the oyster sauce. Add two tablespoons of cornstarch, toss to coat and set aside.
Heat a wok over high heat and add the vegetable oil. Throw in the garlic and ginger and stir-fry for less than one minute. Add the chicken breast and stir-fry until golden brown, three to four minutes. As the chicken begins to brown, add the rice wine. Sprinkle with the crushed dried red chiles and Chinese five-spice powder. Add the carrots, white parts of the bok choy and shiitake mushrooms and stir-fry for one minute. Add the water chestnuts, bok choy leaves, chicken stock, dark soy and light soy sauces and bring to a boil. Stir well and allow the sauce to thicken for a minute. Garnish with the chopped scallions and serve immediately.