1. Bring the water to the boil with the sliced ginger, the white part of the spring onions, the Shaoxing rice wine and the salt, add the chicken thighs and simmer gently for 15 minutes.
2. Cover, take off the heat and leave in the hot liquid for another 10 minutes, then plunge into iced water so the skin stays firm and the meat juicy.
3. Toast the Sichuan pepper in a dry pan for 1 minute, then grind finely; toast the sesame seeds until golden; crush the garlic.
4. For the dressing, mix the chilli oil, ground Sichuan pepper, garlic, soy sauce, black rice vinegar, sugar, sesame oil and 2 tablespoons of the cooking liquid.
5. Drain the cooled chicken, cut it into 1.5 cm strips and arrange on a platter.
6. Pour over the dressing, sprinkle with the toasted sesame seeds and the sliced spring onion greens, and serve at room temperature.
Tip: The star of Sichuan cold cuisine: its name comes from the idea that just thinking of it makes your mouth water. Taste and adjust the balance of the dressing – hot, numbing, sour, sweet – before pouring it over the chicken.
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