Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     2/3  pound         Chicken breasts; skinned -- boned
                        -----MARINADE-----
   1      teaspoon      Dry sherry
   1      tablespoon    Soy sauce
   1                    Egg white
                        -----SEASONING SAUCE-----
   1      teaspoon      Dry sherry
   1      tablespoon    Soy sauce
   1 1/2  teaspoons     Sugar
   1      teaspoon      White vinegar
   2      tablespoons   Chicken stock
   2      teaspoons     Oyster sauce
   1      teaspoon      Cornstarch
   2      tablespoons   Water
     1/4  teaspoon      Peppersalt - see below
   1      cup           Peanut oil
     2/3  pound         Fresh spinach
     1/4  teaspoon      Salt
   3      tablespoons   Peanut oil
   1      teaspoon      Fresh ginger -- chopped
   1      tablespoon    Garlic -- chopped
   1      tablespoon    Green onion -- chopped
   1      tablespoon    Hot bean sauce
   1      teaspoon      Sesame oil
                        -----PEPPERSALT-----
   2      tablespoons   Szechuan peppercorns
   2      tablespoons   Salt

Preparation:

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 platter 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. I'll keep on the lookout for some mor