Sichuan mouthwatering chicken

Slice ginger and divide scallions and whole peppercorns equally. Without rinsing raw poultry, put chicken in a pot with ginger and half the scallions and peppercorns; cover with water. Boil, skim and simmer with a 20 min check. Remove only when thickest meat away from bone reaches 74°C.

Use clean tongs to transfer cooked chicken to potable ice water; cool quickly enough to handle, then remove and drain. If not dressing and eating promptly, divide into small portions in shallow containers and refrigerate until chilled through; avoid prolonged room-temperature soaking.

Toast peanuts in a dry pan over low heat until fragrant, stirring often; cool, skin and crush. Slice remaining scallions; mince and halve the garlic; wash and chop coriander.

Warm oil over low heat with remaining scallions, peppercorns and half the garlic until fragrant. Turn off heat, remove scallions and peppercorns and cool slightly before stirring in chili powder; do not pour very hot oil into a bowl. Mix in soy, vinegar, sugar, MSG, ground pepper and remaining garlic. Bring broth from the fully cooked chicken back to a boil, then use a little to thin the dressing.

Cut or debone cooked chicken with clean utensils, dress with cooled chili sauce and add peanuts and coriander. Serve only the amount needed and promptly refrigerate the rest.