1. In a small bowl combine chicken stock, rice wine, Shaoxing wine, soy sauce and cornstarch. Set it aside.
2. Heat up the wok in medium heat and fragrant the ginger, garlic, white of scallions and peppercorns all together. Toss about 1 minute or until you smell the aroma of ginger, garlic and peppercorn spices.
3. Turn the heat to high and add chicken into the wok. Toss until lightly brown.
4. Add sauce mixture and top with layers of bok choy.
5. Cover and allow it to steam until the chicken is fully cooked. 4 to 5 minutes maximum.
6. Turn off the heat. Season with salt and pepper for taste.
7. Transfer and garnish with green parts of scallions and sesame.

Enjoy with a hot bowl of rice.