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1
Marinate the chicken in the soya sauce and cooking wine.
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2
Season lightly with pepper and refrigerate for 15 to 30 minutes.
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3
In a small sauce pan, mix the sugar with 1 tablespoon of water and cook over high heat, stirring until the sugar is dissolved.
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4
Continue to cook, without stirring, until a deep amber caramel.
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5
Remove from the heat.
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6
Slowly and carefully stir in 2 tablespoons of water.
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7
Set aside.
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8
In a wok or saucepan, heat the oil for deep frying to 350 F. Fry the spinach leaves in small batches that dont overcrowd the pan.
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9
Cook until crisp and translucent, and still green.
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10
Do not allow to brown.
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11
Remove the spinach with tongs and drain well on paper towels.
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12
When all batches are done, season lightly with salt and pepper.
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13
As the last batch of spinach cooks, heat 1 tablespoon vegetable oil in a frying pan or wok over medium high heat until smoking.
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14
Add the chicken to the pan; do not overcrowd.
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15
Immediately pour the caramel over the chicken, and cook undisturbed for 2 minutes, until the chicken is browned.
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16
Turn chicken and cook for another 2 minutes, or until cooked through and sauce is thickened.
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17
Arrange spinach on top of rice, and pile chicken in the centre.
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18
Garnish with sesame seeds and serve.
