Chilled Chicken with Sesame Oil

Method

Bring the water to a boil in a large pot and poach the chicken breasts until cooked through, approximately 12-15 minutes, then remove and cool completely before shredding into bite-sized pieces. In a bowl, whisk together sesame oil, soy sauce, black vinegar, sugar, minced garlic, grated ginger, chilli flakes, and ground Sichuan peppercorns to create the sauce. Arrange the shredded chicken on a serving plate and pour the sauce over it, ensuring even coating. Scatter spring onions and fresh coriander leaves over the top and refrigerate for at least 30 minutes before serving to allow flavours to meld and the dish to chill properly. Serve cold as an appetiser, offering the numbing, spicy warmth characteristic of authentic Sichuan cuisine.