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1
For Chicken: Hold each chicken portion by the end of a leg and use a kitchen towel to grab the skin at the thigh end.
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2
Pull off the skin and discard.
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3
With a sharp boning or paring knife, slit the meat on the legs and thighs, cutting parallel to the bone.
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4
Scrape the meat away from the bone.
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5
Cut through the joint between the leg and the thigh.
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6
Scrape away all of the remaining meat and cut or pull out the bones.
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7
Place each boned piece of chicken, skinned side down, on a work surface and break up tendons by scoring the meat with a cleaver.
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8
Cut the meat into 1 1/2-inch pieces and transfer them to a small bowl.
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9
Sprinkle the chicken with salt, pepper and rice wine.
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10
Stir in the beaten egg, sprinkle with cornstarch and toss to combine.
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11
Drizzle with oil, toss, cover and refrigerate for at least 1 hour.
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12
For Sauce: In a small bowl, stir together a little of the stock and the cornstarch.
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13
Add remaining sauce ingredients and set aside.
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14
For Finishing Sauce: Blend together ingredients in a small bowl and set aside.
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15
For Spinach: In a wok, or a large skillet, heat the oil until nearly smoking.
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16
Add spinach, stock, garlic and salt and stir-fry until just wilted, 1 to 1 1/2 minutes.
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17
Arrange in a large ring on a warm serving plate.
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18
To Assemble: In a second wok, or skillet, heat oil to 360 F (a piece of garlic will sizzle steadily when placed in oil).
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19
Add chicken pieces, separating them with skimmer, and fry, turning once or twice, until lightly golden, 2 to 3 minutes.
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20
Remove and drain on paper towels.
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21
Raise heat of oil to 400F (200C) and return the chicken to the wok.
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22
Fry until golden brown, about 1 minute, then remove and drain.
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23
Pour off al but 1 tablespoon of oil.
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24
Add garlic, scallions, and ginger an cook for about 30 seconds.
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25
Add sauce, then chicken and toss to coat.
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26
Add finishing mixture, tossing to combine.
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27
Arrange chicken on spinach and serve immediately.
