Cut chicken into 1" cubes; mix marinade ingredients in a medium bowl;
add chicken, mixing well, and let stand 20 minutes; mix ingredients
for Seasoning Sauce in a small cup and set aside; heat 1 cup oil in a
wok over medium heat 1 minute; stir-fry marinated chicken cubes until
very lightly browned, about 1 minute; remove chicken with a slotted
spoon, draining well over the wok; set asided; remove oil from wok
except 2 tb; heat oil remaining in wok over medium heat 30 seconds;
add spinach and salt; stir-fry until spinach is tender, about
1 minute; remove from wok with a slotted spoon, draining well over
wok; arrange around outside of a warm platter; add 3 tb oil to wok
and heat over medium heat 1 minute; add ginger, garlic, green onion,
and hot bean sauce; stir-fry until fragrant, 1 to 2 minutes; add
chicken cubes and Seasoning Sauce; stir-fry until sauce thickens
slightly; add 1 ts sesame oil to wok and stir to mix; place chicken
mixture in middle of platter with spinach.
Yield: 4 Servings
Peppersalt:
Heat a medium saucepan over medium-low heat 1 minute; add peppercorns
and stir-fry 5 minutes; remove from heat and let cool; grind
peppercorns to a fine powder with a mortar and pestle or a pepper
mill; add salt, mix well; store in a tightly covered container.
