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300g Rotisserie chicken meat (shredded or chopped into bite-sized pieces)

½ English cucumber, thinly sliced (for crunch)

10g Fresh cilantro, roughly chopped

4 Stalks green onion, finely chopped

25g Garlic, minced

2 tsp Sichuan peppercorn powder (for the “Ma” numbing sensation)

1-2 tbsp Chili powder (adjust to your heat tolerance)

1 tbsp White sesame seeds

¼ cup Chopped green onions (white parts preferred)

⅓ cup (80ml) Neutral cooking oil (canola, vegetable, or avocado)

2 tbsp Light soy sauce

1 tbsp Chinese black vinegar (or rice vinegar)

1 tsp Sugar

½ cup (120ml) Chicken broth (or water)

Salt to taste

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1. Prepare the Aromatics: In a small heat-proof bowl, combine the minced garlic, Sichuan peppercorn powder, chili powder, sesame seeds, and the white parts of the chopped green onions. Don’t mix yet. Just pile them up.

2. Flash the Oil: Heat the ⅓ cup of oil in a small pan until it’s shimmering and just beginning to smoke. Carefully pour the hot oil directly over the aromatic pile in the bowl. You should hear a loud sizzle and smell the fragrance immediately. Stir to combine.

3. Finish the Sauce: Once the oil has cooled slightly, whisk in the soy sauce, vinegar, sugar, salt, and chicken broth/water. Stir until the sugar is dissolved and the sauce is emulsified.

4. Assemble: Arrange the sliced cucumbers on the bottom of a serving platter. Pile the shredded rotisserie chicken on top.

5. Serve: Pour the sauce generously over the chicken. Garnish with the remaining green onions and fresh cilantro. Toss gently before eating.

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