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Cut Chicken Into 1 Inch 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 Tablespoons; 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 Tablespoons Of 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 Teaspoon Sesame Oil To Wok And Stir To Mix; Place Chicken Mixture In Middle Of Pla Tter With Spinach. Makes 4 Servings. 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. Makes About 1/4 Cup.
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