Ingredients: half a country chicken, fresh ginger, spring onions, chili oil,chili peppers, Sichuan peppercorn powder, garlic, chopped green onions, celery seed,salt, monosodium glutamate,soy sauce, white sugar,sesame oil, roasted peanuts,crumbs, toasted sesame seeds1 Wash half a country chicken and set aside. Boil water in a soup pot, wash celery and cut into small pieces, roast peanuts and sesame seeds.2 When the water boils, add several slices of ginger, smashed red spring onion, then put in half a chicken. Cook over medium-high heat for 25-30 minutes (use a bamboo skewer to pierce the thickest part of the leg; it should be tender without bloodwater seeping out). Turn off the heat and let it sit with the lid on for another 5 minutes.，3 Prepare a bowl of cold water with ice cubes. Remove the cooked chicken, immediately immerse in the ice water to rapidly cool down. This makes the skin tender, crisp but not greasy.4 While cooling the chicken, prepare the seasoning by chopping ginger and garlic into fine pieces and placing them in a bowl. Add chopped red spring onion (use green onions if unavailable), chili oil, Sichuan peppercorn powder, salt, monosodium glutamate, white sugar, soy sauce, and sesame oil, then mix well.5 Place some celery granules at the bottom of a serving dish (optional according to preference). Once cooled, remove the chicken pieces and cut them into chunks, placing them on the celery.6 Pour the mixed seasoning over the chicken chunks. Drizzle with chili oil, sprinkle more celery, green onions, and peanut sesame seeds before serving.Peanutscrushed, toasted white sesame seeds

Method:
1 Half a free-range chicken, washed and ready for use. Place some water in a soup pot and bring to a boil.
2 Add a few slices of ginger and a broken red onion, then add the half chicken and cook over medium-high heat for about 25-30 minutes (use a toothpick to check if it can easily pierce through the thickest part of the thigh without any blood).3 Prepare a bowl of cold water with some ice cubes. Remove the cooked chicken, submerge it quickly in the ice water, and let it cool rapidly.This will keep the skin tender and crispy but not greasy.4 While the chicken is cooling, prepare the seasoning by chopping up ginger and garlic into a paste and adding a minced red onion (or use green onions if unavailable), then mix in chili oil, Sichuan pepper powder, salt, monosodium glutamate (MSG), sugar, soy sauce, sesame oil, etc.5 Line the bottom of a dish with some chopped cilantro (optional) and place the cooled chicken chunks on top.
6 Pour the mixed seasoning over the chicken pieces. Drizzle with
chili oil
, sprinkle with more cilantro, green onions, and crushed peanuts and sesame seeds before serving.
Drizzle the prepared sauce over the chicken pieces.Add some chili oil.Sprinkle with cilantro, scallions, and crushed peanuts before serving.