Step 1

In a medium bowl, cover shrimp with cold water and stir in baking soda. Refrigerate for 30 minutes.

Step 2

Drain and rinse shrimp under cold running water; pat dry with paper towels. Transfer shrimp to small bowl and add 1 teaspoon oil, 1/4 teaspoon salt, and the white pepper. Mix well.

Step 3

In a medium bowl, whisk together 4 eggs with the milk, the remaining 1/4 teaspoon white pepper, and the remaining 1/4 teaspoon salt.

Step 4

Heat 1 tablespoon oil in a wok over high heat until lightly smoking. Add shrimp and stir-fry for 1 minute. Add Chinese chives, garlic, and ginger and stir-fry until chives begin to wilt and shrimp are just cooked, about 1 minute longer. Transfer to a plate.

Step 5

Heat the remaining 1 tablespoon oil in the wok over high heat until lightly smoking. Add eggs, lower heat to medium, and cook without stirring until the bottom layer of egg has set, about 30 seconds. Using a spatula, scrape eggs from sides in towards middle of wok. Continue to cook, scraping eggs from sides in towards the middle, until some large fluffy curds have formed and eggs are about halfway cooked. Add shrimp and chives to eggs and gently stir until eggs are just slightly runny. Transfer to serving plate and serve immediately.