Step 1

In a large pot, add chicken, scallion, ginger slices and Shaoxing wine. Fill the pot with water, enough to cover the chicken.

Step 2

Bring it to a boil. Skim off any scum. Then reduce heat to a simmer. Cover with a lid and let it simmer for 10-15 minutes.

Step 3

Turn off the heat and let the chicken sit in the pot (with the lid on) for another 10 minutes.

Step 4

Transfer the cooked chicken into a bowl of ice bath. This stops the cooking and firms up the texture.

Step 5

To make the sauce, combine minced garlic, chopped scallion, soy sauce, black vinegar, sesame oil, sugar, Sichuan pepper, chili oil, and sesame seeds in a bowl. Mix until well combined.

Step 6

To serve, slice the cooled chicken and arrange it on a serving plate. I like to remove the chicken bone before slicing.

Step 7

Spoon the sauce generously over the chicken. Garnish with crushed peanuts and cilantro. Serve cold immediately and enjoy!