Shredded Chicken in Chili Oil

Method

Poach the chicken breast in simmering stock with salt for 12 minutes until cooked through, then cool and hand-shred into fine pieces. Toast the Sichuan peppercorns in a dry wok for 1 minute until fragrant, grind coarsely and set aside. Heat the oil in a separate wok or pan, add the dried chillies and infuse for 2-3 minutes until the oil is deep red and fragrant. Add minced garlic and ginger to the hot oil, stir-fry for 30 seconds until aromatic. Remove from heat and stir in soy sauce, vinegar, sesame oil, ground Sichuan pepper and sugar. Pour this chili oil mixture over the shredded chicken, toss gently to combine, and garnish with spring onions. Serve at room temperature.