Fuchsia Dunlop'S Cold Chicken With A Spicy Sichuanese Sauce (Liang Ban Ji)

• About 3/4 lb (300-350g) cold, cooked chicken, without bones
• 3 spring onions
• 1/4 teaspoons salt
• 1 tablespoon sesame seeds (optional)
•  
• 2 tablespoons light soy sauce
• 1 1/2 teaspoons Chinkiang (brown rice) vinegar
• 1 1/2 teaspoons sugar
• 1 tablespoon chicken stock
• 3-4 tablespoons
• with 1/2 tablespoon of its sediment (or more, if you wish)
• 1/4-1/2 teaspoon ground, roasted Sichuan pepper, to taste
• 1 teaspoon sesame oil

1. Cut or tear the chicken as evenly as possible into bite-sized strips or slivers and place them in a deep bowl. Cut the spring onions at a steep angle into thin slices. Mix them and the salt with the chicken.
2. If using sesame seeds, toast them gently in a dry wok or frying pan for a few minutes, until they are fragrant and starting to turn golden, then tip out into a small dish.
3. Combine all the sauce ingredients in a small bowl.
4. When you are ready to eat, pour the sauce over the chicken, and mix well with chopsticks or salad servers. Arrange on a serving dish and sprinkle with sesame seeds, if desired.

cold, onions, salt, sesame seeds, nbsp, soy sauce, chinkiang, sugar, chicken stock, sediment, ground, sesame oil

Taken from www.seriouseats.com/recipes/2013/02/fuchsia-dunlops-cold-chicken-with-a-spicy-sic.html (may not work)