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10 ounces boneless chicken breast, partially-frozen and cut into 1 1/2” long julienne pieces
1/2 head spinach, leaves only
1 large egg white
1 tbsp. cornstarch
1/4 tsp. salt
1 cup vegetable oil
5 cups and 3 tbsp. chicken stock
2 tbsp. Shaoxing rice wine or dry sherry
2 tbsp. soy sauce
2 tbsp. white vinegar
2 tbsp. sugar
pinch of ground white pepper
2 scallions, trimmed and minced
4 cloves garlic, peeled and minced
2 tsp. peeled and minced fresh ginger
2 tsp. XO sauce (TFD change – original called for hot bean paste)
1 tbsp. cornstarch mixed with 1/3 cup cold chicken stock
1/2 tsp. chili oil
1/2 tsp. Sichuan peppercorn oil (TFD change, original called for chili oil only)

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Mix chicken, egg white, cornstarch, salt, and 1 tablespoon of the oil, and set aside in a medium bowl.
Bring 5 cups of stock to the boil, add 1 tablespoon of the oil, then the spinach, and cook for forty-five seconds until the spinach turns bright green, remove, drain, and put on a serving platter and cover with foil.
Heat wok or pan, add the remaining oil, and add the chicken pieces, a few at a time, stir them for about forty-five seconds, remove and drain; and repeat until all are oil-blanched. This is the technique known as ‘velveting in oil’ and is a necessity for this dish!
Discard all but two tablespoons of oil from the wok or pan. In a bowl, mix the three tablespoons of stock, the rice wine, soy sauce, vinegar, sugar, and white pepper.
Heat wok with its oil, add scallions, garlic, and ginger, then add the chicken stock mixture, XO sauce, and the recently stirred cornstarch-stock mixture.
Bring to the boil, return the chicken to the wok or pan, add the chili and Sichuan peppercorn oils, and stir-fry for 30 seconds until chicken is barely cooked (it will continue to cook until it is served).
Remove foil from the spinach and put the chicken mixture on top of it and serve.