Xiaoban shredded chicken in toasted chili sauce

To a hot wok add the oil and an equal amount of Laoganma chili crisp.

Add the red fragrant chili powder and the spicy chili powder and fry over a low flame until fragrant, about one or two minutes, then set aside.

Toast whole dried chilies in a dry wok over a medium low flame, stirring constantly, for eight to ten minutes until they just begin to scorch, then pound them in a mortar.

Mix one tablespoon of the toasted chili powder into the chili oil with the salt, MSG, soy sauce and toasted sesame oil.

Poach one large chicken leg with the crushed ginger, scallion and Shaoxing wine over a medium flame, uncovered, about fifteen minutes until a chopstick pokes through.

Turn off the heat and let the chicken sit in the hot water at least thirty minutes.

Take the chicken out and let it sit another fifteen minutes so the surface dries, then shred it, skin and all, to around three hundred grams.

Toss the shredded chicken with the sauce in a large mixing bowl, transfer to a serving plate and top with cilantro.