Ingredients
1 dressed young tender chicken (about 500 g / 1 lb).
Seasonings
Salt 3 g (about 1/2 teaspoon), soy sauce, sugar, cooked chili oil, and ground Sichuan pepper 10 g (about 2 teaspoons) each.
Instructions
1. Clean a young rooster, place it in a pot of boiling water and cook until just done, then remove and let cool. Cut off the head, wings, and legs for other uses. Split the chicken open along the belly line, dividing it into back, breast, and belly sections, then chop into eight pieces, each piece must include bone and be cut into evenly thick diagonal slices.
2. Place in a bowl, add salt, soy sauce, and sugar, tossing to combine, then stir in chili oil and sprinkle with Sichuan pepper powder. The meat is tender, with a bold, numbing heat, savory aroma, and a balanced salty-sweet finish.