Sichuan Mouthwatering Chicken (Kou Shui Ji, 口水雞)

In a large pot, fill enough water to submerge the chicken thighs. Add ginger slices, green onions, Sichuan peppercorns, Shaoxing cooking wine, and a pinch of salt.

Bring water to a boil and add chicken thighs. Reduce heat to a gentle simmer (the water should be bubbling but not too vigorously).

Poach the chicken over low heat for 10 minutes, then switch off the heat entirely (keeping the lid closed) and let the residual heat gently cook the chicken for another 10 minutes. To check if the chicken is fully cooked, insert a chopstick into the thickest part of the chicken; the juices should run clear.

Once cooked, remove the chicken from the pot and dunk it in cold water. Once cooled, remove the bone from the chicken and cut into slices.

In a bowl, combine minced garlic, chopped spring onions, chilli oil, light soy sauce, sesame oil, Chinese black vinegar, white sugar, Sichuan peppercorn oil, dark soy sauce, sesame seeds, roasted peanuts and a few spoons of broth from the poached chicken earlier.

[Optional] Place sliced cucumbers on a serving plate.

Place the sliced poached chicken on top of the cucumbers.

Drizzle the sauce generously over the chicken, making sure that each piece is coated with the flavourful sauce.

Garnish with chopped green onions, coriander, crushed roasted peanuts and toasted sesame seeds if desired.