Ingredients
1 young rooster (about 1000 g / 2.2 lbs)
Seasonings
20 g sesame oil, 5 g each of ground sesame seeds and sesame paste, 2 g Sichuan peppercorn powder, 10 g each of dried mushrooms, soy sauce, chopped scallions, sugar, and chili oil, 1 g MSG.
Instructions
1. Slaughter the rooster, remove the feathers and internal organs, then wash it clean. Place it in a pot of boiling water and cook for 15 minutes; add half a ladle of cold water. When the water comes to a boil again, turn the chicken over and cook for another 10 minutes, then add another half ladle of cold water. Once the water boils again, turn the chicken over and pierce it with a small bamboo skewer—if no blood bubbles emerge, it is done. Remove the chicken and soak it in cold boiled water for 1 hour, then take it out and let it dry.
2. Brush a layer of sesame oil over the chicken skin, then separate the chicken into parts: head, neck, wings, breast, and back. Cut the head into two pieces, and gently tap the remaining parts with a small wooden mallet to soften them, then cut into chopstick-thick strips and arrange on a plate. To serve, mix together chili oil, ground sesame seeds, Sichuan pepper powder, sesame oil, minced mushrooms, soy sauce, sugar, chopped scallions, and MSG to make a dipping sauce. This dish features tender meat with a bold, numbing, spicy, and savory flavor, rich in aroma.