Ingredients
1 whole rooster (about 500 g / 1 lb), 20 Sichuan peppercorns, 25 g (about 2 tablespoons) broth.
Seasonings
25 g scallions, 25 g soy sauce, 5 g MSG, 5 g salt, 10 g sesame oil, 10 g white sugar.
Instructions
1. Remove the feathers and innards from the chicken, discarding the head, feet, and gizzard, then rinse thoroughly and pluck any remaining fine hairs; place the chicken in a pot of boiling water and cook for 15 minutes, add some cold water and cook for another 15 minutes, until a bamboo skewer inserted into the thigh comes out without any blood—this indicates the chicken is fully cooked; then remove it and soak in cold boiled water until completely cool, take it out, let the skin dry, and brush with a little sesame oil.
2. Finely chop the scallions and Sichuan peppercorns together, then combine with scallions, soy sauce, broth, MSG, salt, sesame oil, and white sugar to make the sauce.
3. Remove the bones from the cooked chicken that has been brushed with sesame oil, chop into pieces, and arrange on a plate. Pour the prepared sauce over the top and mix well before serving. This dish has a fragrant scallion and Sichuan pepper aroma, with a light and refreshing taste.