Sprinkle the five-spice powder over the
chicken. Heat a wok until very hot, add half the oil and swirl to coat.
Add the chicken and cook for 2 minutes each side, or until browned.
Remove from the wok.
Reduce the heat to medium and cook the
ginger for 30 seconds. Add the peppercorns and chili bean paste. Return
the chicken to the wok, add the soy sauce, wine and 125 ml water, then
simmer for 15-20 minutes, or until cooked.
Meanwhile, bring a saucepan of water to
the boil. Add the rice and cook for 12 minutes, stirring occasionally.
Heat the remaining oil in a saucepan. Add
the bok choy and toss gently for 1 minute, or until the leaves wilt and
the stems are tender.