Combine chicken pieces with soy sauce, garlic and ginger. Set aside for 1/2 hour. Heat wok and add 2 T. oil. Lightly brown chicken on high heat, drain excess oil from wok. Add oyster sauce, mirin, salt and water. Cover, bring to boil and turn temperature down. Cook 15 to 20 minutes. Turn temperature to high, add sesame seed oil, thicken with cornstarch to make a medium thick gravy. Arrange the blanched spinach on a platter and serve chicken pieces on top.
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