Ingredients
1250 g (about 2.75 lbs) young rooster, chicken broth as needed.
Seasonings
soy sauce 60 g (about 1/4 cup), white sugar 25 g (about 2 tablespoons), chili oil 50 g (about 3 1/2 tablespoons), sesame paste, vinegar, toasted sesame seeds, and sesame oil 20 g each (about 1 1/2 tablespoons each), minced ginger, mashed garlic, and chopped scallions 10 g each (about 2 teaspoons each), MSG, salt, and ground Sichuan pepper 5 g each (about 1 teaspoon each), and crispy Pixian broad bean paste 30 g (about 2 tablespoons).
Instructions
1. Remove the chicken's innards, rinse it clean, and place it in a pot of water. Bring to a boil, skim off all foam, and cook until just done. Transfer the chicken to cold boiled water to cool, then remove the bones and shred into pieces about 9 cm long and 3 cm wide. Arrange the shredded chicken over a bed of shredded scallions.
2. In a bowl, combine soy sauce, white sugar, salt, vinegar, Sichuan peppercorn powder, minced ginger, mashed garlic, crispy-fried Pixian broad bean paste, chopped scallions, sesame paste, toasted sesame seeds, MSG, sesame oil, and chili oil. Add a suitable amount of chicken broth to create a "strange flavor sauce," then pour it over the shredded chicken and serve. This method can also be used with rabbit meat, pork tripe, pork tongue, or shredded duck.