Sichuan Cold Chicken with Two Sauces

About ¾ lb (300–350g) cold, cooked chicken, without bones
3 spring onions
1/4 tsp salt
1 tbsp sesame seeds (optional)
For the sauce
2 tbsp light soy sauce
1 1/2 tsp Chinkiang vinegar
1 1/2 tsp sugar
1 tbsp chicken stock
3–4 tbsp chilli oil with ½ tbsp of its sediment (or more, if you wish)
1/4 – 1/2 tsp ground, roasted Sichuan pepper, to taste
1 tsp sesame oil

Cut or tear the chicken as evenly as possible into bite-sized strips or slivers and place them in a deep bowl. Cut the spring onions at a steep angle into thin slices. Mix them and the salt with the chicken. If using sesame seeds, toast them gently in a dry wok or frying pan for a few minutes, until they are fragrant and starting to turn golden, then tip out into a small dish.

Combine all the sauce ingredients in a small bowl.

When you are ready to eat, pour the sauce over the chicken, and mix well with chopsticks or salad servers. Arrange on a serving dish and sprinkle with sesame seeds, if desired.

VARIATION

Another sauce for cold chicken
2 tbsp light soy sauce
2 tsp finely chopped or crushed garlic
2 tbsp chicken stock
3 tbsp chilli oil (with or without its sediment)
½ tsp ground, roasted Sichuan pepper
½ tsp sesame oil

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