1. Combine 2 tbsp cornstarch, 2 tsp soy sauce, white wine and sesame oil in a large bowl; mix well. Add chicken; stir to coat well. Let it stand for 30 minutes

2. Combine salted black beans, ginger and garlic in a bowl; set aside. 

3. Combine remaining 3 tbsp of cornstarch, remaining 2 tsp soy sauce, chicken broth and oyster sauce in a small bowl; set aside

4. Heat 2 tbsp of canola oil in a wok over high flame. Add chicken mixture; stir-fry until chicken is no longer pink in the center, about 3 minutes. Remove from wok; set aside

5. Heat remaining 1 tbsp of canola oil in the same wok. Add onion and asparagus; stir-fry for 30 seconds. 

6. Add water; cover. Cook, stirring occasionally, about 1 minute. Return chicken to wok. 

7. Stir chicken broth mixture; add to wok with bean mixture. Cook until sauce boils and thickens, stirring occasionally. 

8. To serve, place in a serving plate.