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Fill a large pot with enough water to cover the chicken breast. Add ginger slices, green onions and a pinch of salt, then bring to a boil. Once boiling, add the chicken, cover with a lid, and lower to a gentle simmer (small bubbles, not a rolling boil). Let it simmer for 2–3 minutes.
Then turn off the heat but keep the lid closed, and let the chicken sit in the hot water for 15 minutes. The residual heat will gently finish cooking it through.
Check doneness by piercing the thickest part with a chopstick — the juices should run clear. Once cooked, remove and let cool slightly, then shred into pieces by hand.
In a bowl, mix together minced garlic, chopped green onions, chilli oil, light soy sauce, dark soy sauce, Chinese black vinegar, white sugar, Sichuan peppercorn oil, sesame seeds and a splash of water.
Plate the shredded chicken, pour over the sauce, and enjoy straight away. Or chill in the fridge for 30 minutes and serve cold. Enjoy!