Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        -----chicken-----
   2                    chicken quarters
     1/4  teaspoon      salt
     1/4  teaspoon      pepper -- white, ground
   1      tablespoon    wine -- rice, or
   1      tablespoon    sherry -- dry
   1      tablespoon    egg -- beaten + 1 ts
   1      tablespoon    cornstarch
   1      tablespoon    oil -- peanut or
   1      tablespoon    oil -- vegetable
                        -----sauce-----
     1/3  cup           stock -- chicken **
   1      teaspoon      cornstarch
   1      teaspoon      wine -- rice, or
   1      teaspoon      sherry -- dry
   1      teaspoon      soy sauce
     1/2  teaspoon      vinegar -- Chinese, rice
     1/2  teaspoon      sugar
                        -----finishing mixture-----
   4      teaspoons     vinegar -- Chinese, rice
   1      tablespoon    wine -- Chinese, rice or
   1      tablespoon    sherry -- dry
   2      teaspoons     oil -- sesame
                        -----spinach-----
   2      tablespoons   oil -- peanut or
   2      tablespoons   oil -- vegetable
   3      cups          spinach -- leaves, large
                        stems removed
     1/4  cup           stock -- chicken
     1/4  teaspoon      garlic -- finely chopped
     1/4  teaspoon      salt
   2 1/2  cups          oil -- peanut or
   2 1/2  cups          oil -- vegetable
   2                    garlic -- cloves, thinly
                        sliced
   2      tablespoons   scallion -- sliced
     1/2  teaspoon      ginger -- finely chopped

Preparation:

** See recipe for Chicken Stock. 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. Pull off the skin and discard. With a sharp boning or paring knife, slit the meat on the legs and thighs, cutting parallel to the bone. Scrape the meat away from the bone. Cut through the joint between the leg and the thigh. Scrape away all of the remaining meat and cut or pull out the bones. Place each boned piece of chicken, skinned side down, on a work surface and break up tendons by scoring the meat with a cleaver. Cut the meat into 1 1/2-inch pieces and transfer them to a small bowl. Sprinkle the chicken with salt, pepper and rice wine. Stir in the beaten egg, sprinkle with cornstarch and toss to combine. Drizzle with oil, toss, cover and refrigerate for at least 1 hour. For Sauce: In a small bowl, stir together a little of the stock and the cornstarch. Add remaining sauce ingredients and set aside. For Finishing Sauce: Blend together ingredients in a small bowl and set aside. For Spinach: In a wok, or a large skillet, heat the oil until nearly smoking. Add spinach, stock, garlic and salt and stir-fry until just wilted, 1 to 1 1/2 minutes. Arrange in a large ring on a warm serving plate. To Assemble: In a second wok, or skillet, heat oil to 360F (a piece of garlic will sizzle steadily when placed in oil). Add chicken pieces, separating them with skimmer, and fry, turning once or twice, until lightly golden, 2 to 3 minutes. Remove and drain on paper towels. Raise heat of oil to 400F and return the chicken to the wok. Fry until golden brown, about 1 minute, then remove and drain. Pour off al but 1 tablespoon of oil. Add garlic, scallions, and ginger an cook for about 30 seconds. Add sauce, then chicken and toss to coat. Add finishing mixture, tossing to combine. Arrange chicken on spinach and serve immediately. Source: New York's Master Chefs, Bon Appetit Magazine : Written by Richard Sax, Photographs by Nancy McFarland : The Knapp Press, Los Angeles, 1985 Chef: Simon Teng, Auntie Yuan Restaurant, New York Co-Owner: Ed Schonfeld Co-Owner: David Ke