Ingredients:
1 whole young chicken (750g),3 stalks of ginger,5 slices, 3 green onions,15 seeds of prickly ash,1 large spoonful of cooking wine,
25ml of sesame oil,50ml of salad oil,15 grams of garlic paste, 15 grams of ginger paste,1 tablespoon of chili powder, 20 seeds of prickly ash,1 large spoonful of soy sauce, 1/2 teaspoon of salt,1/4 teaspoon of chicken essence, 1/4 teaspoon of monosodium glutamate (MSG),
2 teaspoons of vinegar, 1/2 teaspoon of sugar,1 teaspoon of sesame paste, 1 teaspoon of peanut sauce,1 bowl of clear chicken brothan appropriate amount of stir-fried sesame seeds, stir-fried peanuts,an appropriate amount of chopped corianderAdd 1/4 teaspoon of aroma.Steps:1. Clean the young chicken and remove its innards, keep it ready for use. Prepare ginger slices, green onions, prickly ash, and cooking wine.2. Place 2/3 volume of water in a deep pot, add ginger slices, green onions, prickly ash, and cooking wine, bring to a boil over high heat.2. Bring to a rolling boil.3. After the water boils, add the young chicken, keeping the lid open, simmer for 15 minutes over low heat.4. Cover and let it sit for another 15 minutes to ensure the chicken is fully cooked by hot water soaking.5. Test if the chicken is done by inserting a toothpick into the leg; it should go in easily.6. Remove the cooked chicken from the pot, strain out the chicken broth and keep it aside. Add 2/3 volume of ice-cold water to the pot.
7. Reimmerse the cooked chicken in the cold water for 15 minutes until cooled.8. In a wok, add sesame oil and salad oil, then add garlic paste, ginger paste, and prickly ash, stir-fry over low heat until fragrant; when the temperature reaches about four-tenths hot, add chili powder and chili flakes, continue cooking on low heat until red oil is released.9. Mix peanut sauce with chicken broth, and combine it with seasoning c, then add to the wok and simmer for about 2 minutes to make spicy chicken broth.
10. Dry the cooked chicken, then cut into small pieces.
11. Place a few slices of cucumber at the bottom of a deep plate as a base.
12. Arrange the chopped chicken on top of the cucumber slices, pour the cooled spicy chicken broth over it, sprinkle with stir-fried sesame seeds and peanuts, and add chopped coriander.Tip:1. Even though there's plenty of oil in the bowl, this is actually chicken broth.
2. Use clear chicken broth if possible; otherwise, use the broth from boiling the chicken and remove any foam before using it.
3. Do not add too much sesame paste or peanut sauce, just a small amount to enhance the flavor.
4. Sauté garlic, ginger, and prickly ash in cold oil first to release their fragrance; then increase the heat when adding chili powder and chili flakes, be careful of burning them as they may turn bitter.5. Do not add too much vinegar or sugar, maintain a balance with a salty and fragrant taste.It should be able to pierce easily.
6. Remove the cooked chicken from the pot, reserve the chicken broth in a deep pan, and place 2/3 quantity of ice water in the same pot.


7. Reimmerse the cooked chicken in the ice water for 15 minutes until it cools down.
8. In a wok, add sesame oil and salad oil, then add garlic paste, ginger paste, and Sichuan peppercorns and stir-fry briefly. When the oil is at four-tenths heat, add chili powder and chili flakes, fry over low heat until red oil appears.Peanut pasteMix the chicken broth with the ingredients to make the chicken broth red oil, then combine with seasoning C and simmer for about 2 minutes.
9. Dry the cooled chicken with a towel, then cut it into small pieces.
10. Take a deep dish and add a littlecucumberslices as a base.
11. Arrange the chopped chicken evenly on top of the cucumber slices.
12. Pour the cooled red oil chicken broth over the surface, sprinkle with fried white sesame seeds and crushed peanuts, and add chopped coriander leaves to finish.



Tip:
1. Do not be deceived by the floating oils in the dish; the actual liquid is chicken broth.The numbing chickenhas no taste on its own and gains flavor only when immersed in the red oil chicken broth.
2. Use clear chicken broth if available, otherwise use the broth from boiling the chicken and skim off any foam before using.
3. Add only a small amount of sesame paste and peanut paste; too much will make the red oil chicken broth cloudy.
4. Sauté garlic, ginger, and Sichuan peppercorns in cold oil to release their fragrance, then add chili powder and chili flakes when the oil is slightly heated. Control the temperature and time to prevent burning, as burnt ones may have a bitter taste.
5. Do not use too much vinegar or sugar; the flavor should mainly be salty and fragrant without being overly sweet or sour.