Ingredients
half a snow pear, 1 chicken breast, half a small red chili pepper, half a small green chili pepper, and a small amount of spicy peanuts.
Seasonings
2 slices ginger, 2 cloves garlic, 1 tablespoon light soy sauce, 1 tablespoon vegetable oil, 1 teaspoon vinegar, 1 small red chili pepper, 1 teaspoon spicy chili sauce, 15 Sichuan peppercorns, 1 scallion.
Instructions
1. Slice the ginger and cut 1/3 of the scallions into sections; rinse the chicken breast, place it in a soup pot with the ginger slices, scallion sections, and 1 teaspoon of salt, then add enough water to submerge the chicken. Bring to a boil over high heat, cook for 1 minute after boiling, then turn off the heat and let it steep for 15 minutes—since chicken is three parts cooked by boiling and seven parts by resting, don't boil it too long or the meat will become tough. Remove the soaked chicken breast, rinse off any foam, and shred it into thin strips by hand.
2. Wash and peel the pear, cut into thin strips, and soak in cold water to prevent browning; julienne the green and red bell peppers, then toss everything together with the shredded chicken and pear strips.
3. Finely chop the remaining 2/3 of the scallions and mix with the other seasonings to make a sauce. Heat vegetable oil until hot, add Sichuan peppercorns and fry until fragrant, then remove the peppercorns. Pour the sauce and hot oil over the shredded chicken, sprinkle with a little spicy Sichuan peanuts, toss well, and serve.