Chicken Slices in Sichuan Pepper and Sesame Oil Sauce

In a large pot with water, add the whole chicken, green onions, ginger slices, and cook for 35 minutes. In the meantime, prepare other ingredients.

Lay the green onion (green tops only) on a chopping-board, chop them finely. Scatter with the Sichuan pepper, oil, and use a cleaver or a herb chopper to reduce them to a fine paste. (You can start by using a spice grinder or a pepperpot to finely grind the Sichuan pepper, which makes the chopping easier. For best results sift the peppercorn powder to remove any remaining husky bits.)

In a medium bowl, combine the chicken stock, green onion paste, soy sauce, sesame oil, and salt. Add the sesame oil.

Stick a chopstick into the chicken leg, if it is clean without the blood, turn off the heat. Soak the chicken in the pot for another 15 minutes. Drain and set aside to cool.

Take the chicken breast and legs from the cooked chicken. Slice the meat in 45 degree angle with each piece about 0.5-inch wide.

Lay the chicken slices in one or two tidy rows across the whole base of your bowl. Each slice should overlap the last.

Turn the contents of the bowl out onto a serving dish. Drizzle the sauce over the chicken slices.

Enjoy!