Mysterious flavor turkey

Cut a couple of scallions on a very sharp bias and put them in a bowl of cold water to curl for garnish; chop the rest.

Shred the turkey breast meat, skin removed, by hand, or whack it with the side of a big cleaver on a board until it shreds.

Smash and mince the garlic; smash and chop a few slices of ginger; add to the turkey.

In a mortar and pestle, put about a teaspoon of Sichuan peppercorns, a couple tablespoons of toasted sesame paste and of black vinegar, about a tablespoon of light soy sauce, about four tablespoons of chili crisp, about a teaspoon of sugar and a couple tablespoons of turkey stock.

Grind and mix until the sugar dissolves and the sauce emulsifies.

Taste for a balance of hot, salty, numbing, sweet and tart; add a little more sugar, a pinch of salt and a tiny bit of MSG.

Pour the dressing on the turkey; add black sesame seeds, chopped scallions and chopped cilantro, and mix with the hands.

Finish with a drizzle of chili oil, the curled scallions, cilantro and more black sesame seeds.