Bang Bang Chicken 棒棒雞

  •  250g (9 oz) chicken breasts and thighs 
  •  1 tbsp mushroom soy sauce (or substitute superior soy sauce) 
  •  1 tsp. scallions, shredded 
  •  1/8 tsp. ground Szehuan Peppercorn 
  •  1 tsp. sesame paste 
  •  1/2 tsp. sesame oil 
  •  2 tsp. chillie oil 
  •  1/2 tsp. sesame oil 
  •  1tsp sugar 
  •  {1/4 tsp. MSG (optional)}  
  1. Poach the chicken in boiling water to cover for 10 minutes, or until cooked. Remove, drain, and let cool. 
  2. Beat the skin side lightly to loosen the fibers with a bang (in Chinese, a wooden stick) or a wooden rolling pin. Peel off the skin and tear the meat into long strips with your fingers. You may cut the skin into strips also. 
  3. Arrange the chicken strips in a dish a sprinkle with the scallions shreds.
  4. Mix together the sesame paste, chili oil, sugar, soy sauce, MSG (optional), ground Szechuanpeppercorns and sesame oil. Pour over the scallions and chicken and serve.