Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        -----ingredients-----
   1      pound         chicken -- cut in 1x2" slices
   1      pound         bok choy or Chinese cabbage
                        cut into bite size pieces
   1      teaspoon      ginger root -- chopped
   1      teaspoon      garlic -- chopped
   1      tablespoon    bean paste -- or hot bean paste
   1                    scallion -- cut 1/4"
     1/4  teaspoon      salt
     1/2  cup           chicken stock
                        -----marinate chicken 20 min in-----
   1      tablespoon    thin soy
   2      teaspoons     cornstarch
     1/2  teaspoon      sugar
   1      teaspoon      rice wine
   2      teaspoons     oil
                        -----seasonings-----
   1      teaspoon      rice wine
   2      teaspoons     black soy
   1      teaspoon      sugar
   1      teaspoon      sesame oil
   1      teaspoon      rice vinegar -- or brown vinegar
     1/4  teaspoon      five spice powder
     1/2  cup           stock
   1      teaspoon      cornstarch -- dissolved in
   1      tablespoon    - cold water

Preparation:

Marinate chicken. Set wok over high heat until hot. Add 2 tablespoons oil. Sprinkle salt. Add bok choy. Stir fry for 1 minute. Add 1/2 cup stock. Cover and cook for 3 minutes. Remove to serving plate and set aside. Heat wok. Add 2 tablespoons oil. Add ginger, garlic, and hot bean paste. Add chicken. Stir fry for 2 minutes until slightly brown. Add in all the seasonings. Pour in stock. Cover and cook for 1 minute. Stir in cornstarch to thicken. Remove and place on top of the bok choy. Sprinkle scallions on top and serve.