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Place chicken in heavy pot and cover with cold water. Add 2 spring onion and ginger. Boil for 40 minutes or until the liquid is clear when inserting a chopstick into the thickest part. Remove and let chicken cool to room temperature.
Finely chop the remaining spring onion, then add sichuan peppercorns and 2 tsp oil, and chop into a fine paste.
Mix the above paste with the chicken stock, soy sauce, sesame oil. Salt to taste.
Carefully remove the meat from the bones in whole pieces, then finely slice into 1cm pieces, with some skin attached to each piece of meat.
Layer the chicken pieces into a bowl and invert onto a serving plate. Pour the sauce over the chicken and serve with rice and vegetables.