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1
Cut the chicken into 1 inch cubes.
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2
Place the cubes in a bowl, add 2 tablespoons of the soy sauce, 2 tablespoons of the rice wine, 1 teaspoon of the sesame oil, and 2 teaspoons of the cornstarch, and toss lightly.
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3
Marinate in the fridge for at least 20 minutes.
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4
Blanch the water chestnuts in a pan of boiling water, then refresh in cold water.
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5
Drain, pat dry, and cut into thick slices.
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6
Heat a wok over high heat, add 1 teaspoon of the oil and heat until very hot.
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7
Stir-fry the spinach, salt, 2 teaspoons of the garlic, and 2 teaspoons of the rice wine, turning constantly, until the spinach is just becoming limp.
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8
Remove the spinach from the wok, arrange around the edge of a platter, cover and keep warm.
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9
Reheat the wok over high heat, add 1 tablespoon of the oil, and heat until very hot.
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10
Stir-fry half the chicken pieces, turning constantly, until the meat is cooked.
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11
Remove with a wire sieve or slotted spoon and drain.
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12
Repeat with 1 tablespoon of oil and the remaining chicken.
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13
Wipe out the pan.
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14
Dry-fry the peanuts in the wok or saucepan until browned.
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15
Reheat the wok over high heat, add the remaining oil, and heat until very hot.
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16
Stir-fry the spring onion, ginger, remaining garlic, and the chili sauce for 10 seconds, or until fragrant.
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17
Add the sliced water chestnuts and stir-fry for 15 seconds, or until heated through.
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18
Combine the sugar, black vinegar, chicken stock, and remaining soy sauce, rice wine, sesame oil and cornstarch, add to the sauce and simmer until thickened.
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19
Add the cooked chicken and the peanuts.
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20
Toss lightly to coat with the sauce.
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21
Transfer to the center of the platter and serve.
