Sichuan peppercorn chicken (poached, cold dish)

Put the chicken on in its pot of water over medium heat; it takes about 8 to 10 minutes to come to a simmer.

Meanwhile stir a drizzle of oil, 1 tbsp Sichuan peppercorns and 8 dried red chilies in a saucepan over low heat for a few minutes; take out and cool on the cutting board.

To the same saucepan add 1 tbsp chili powder and the diced bird eye chilies and stir; off the heat, add 3 tbsp soy sauce, 1 tbsp oyster sauce and 2 tsp brown sugar, mix and set aside.

When the chicken boils, skim off the scum, turn to low and cook 8 more minutes.

Crush the toasted peppercorns with a heavy cleaver (or mortar and pestle) and chop as fine as possible; roughly dice the chilies: dao kou la jiao.

Dice the scallions, cilantro and garlic.

Take the pot off the stove and leave the chicken in the hot water 12 to 15 minutes to finish cooking.

Check the thickest part: no pink juice means it is done. Chill the chicken in an ice bath a few minutes.

Wipe dry with paper towels. Debone the legs with scissors, cutting around the ankle and along the bones, and cut into bite-size pieces, skin on; pull the breast into shreds.

In a big bowl combine the chicken, scallions, cilantro, the seasoning sauce and roasted sesame seeds; top with the garlic and the dao kou la jiao.

Heat 3 tbsp oil to smoking and pour over the chilies and peppercorns; mix well. Serve cold.