Poach the chicken, ensuring liquid temperature doesn't exceed 95°C to prevent boiling.

Fill a pot with enough water to fully submerge the chicken.

Add chicken to water. Bring to boil, removing any foam.

Add unpeeled ginger, crushed with knife's side. Add 2 spring onions tied in knots.

Reduce heat to lowest setting. Cover and simmer for 30 minutes in barely bubbling water.

Test doneness by inserting a skewer into thigh - clear liquid indicates fully cooked chicken.

Remove chicken, rinse under cold running water.

Cool in pot with cold water for approximately one hour.

Once cooled, cut or shred chicken into 1 cm wide strips.

Toast Sichuan pepper and grind to powder in mortar.

Toast sesame seeds until golden.

Fry peanuts until golden, cool, and chop into small pieces.

Finely slice white parts of spring onions.

Mix sesame paste, black vinegar, soy sauce, chili oil, sesame oil, and ground roasted Sichuan pepper. Adjust consistency with chicken broth to resemble thickened cream. Season to taste.

Arrange chicken strips on plate center.

Top with sliced white spring onion parts.

Pour sauce over chicken.

Garnish with fried peanuts and toasted sesame seeds.

Optional: drizzle additional chili oil.

Mix thoroughly before serving.