In a medium saucepan, heat the oil over medium-high heat. When it’s hot, add a quarter of the scallions, plus the garlic and ginger, and stir-fry for 30 or 40 seconds. Add the remaining chicken stock, sugar, soy sauce, and wine. Bring the mixture to a simmer. Add the 2-tablespoon slurry and cook for a minute or two, until the sauce thickens. Set aside.