1 1/2 pounds bone-in chicken breast with skin (two split breasts)
2 tablespoons grated ginger
1 teaspoon kosher salt
3 tablespoons finely chopped scallion
1/2 teaspoon Sichuan peppercorn (not roasted)
1 to 2 tablespoons peanut or canola oil
6 to 8 tablespoons chili oil
4 teaspoons soy sauce (Chinese light soy sauce)
2 teaspoons Sichuan pepper oil
2 teaspoons sesame oil
1 teaspoon salt
Make a paste of grated ginger and kosher salt. Rub all over chicken and under skin and marinate for 30 minutes. Put chicken pieces in a bowl set on a rack in a steamer and steam for about 40 minutes, until just cooked through. Allow to cool a bit and then chop into large chunks, skin, bone and all. Arrange in serving bowl or plate.
Make jiao ma paste by mincing the scallions and Sichuan pepper together and adding just enough peanut oil to cover.
Mix the jiao ma paste, chili oil, soy sauce, Sichuan pepper oil, sesame oil and salt together and pour over the chicken till oil pools in the bottom of the dish.
The juice the chicken leaves in the bowl while steaming makes about a cup of flavorful stock. Just strain and use for any of the numerous Sichuan recipes that call for a bit of stock in the sauce.