Ingredients
1 whole young chicken (about 1000 g / 2.2 lbs), 25 g sesame seeds.
Seasonings
Chopped scallions, sliced ginger, garlic cloves, star anise, Sichuan peppercorns, ground white pepper, MSG, sugar, peanut butter, Shaoxing wine, soy sauce, aged vinegar, and Sichuan peppercorn oil, all to taste, plus 2 teaspoons salt and 1 teaspoon chili oil.
Preparation
1. Peel the garlic cloves, wash them, place in a bowl, mash into a paste, and mix in a pinch of salt.
2. Rinse the sesame seeds, drain well, then dry-roast them in a clean pan until fragrant, and pour onto a plate to cool.
3. Remove the crop and innards from the young chicken, chop off the wing tips and feet, then wash and clean thoroughly.
Steps
1. Bring a pot of water to a boil, add the chicken and blanch briefly to remove any blood, then remove and soak in a bowl of cold water for about 10 minutes, drain well.
2. Place the young chicken in a bowl, add star anise, Sichuan peppercorns, ginger slices, scallion segments, white pepper, cooking wine, salt, and enough water to cover, then mix well and marinate until flavored. Remove the chicken, rinse clean, place it back in a bowl, and steam in a steamer for 20 minutes.
3. Remove and let cool, then refrigerate. Take out the chicken, chop into strips or pieces, and place in a bowl. Add peanut butter and sugar, then lightly toss to combine.
4. Then add chili oil, minced garlic, soy sauce, MSG, aged vinegar, and Sichuan pepper oil, mix well, and sprinkle with toasted sesame seeds before serving.