Hand-Shredded Chicken

Let the chicken sit at room temperature for 1 to 2 hours so it isn’t cold when you begin the cooking process. In a medium pot, bring the water to a boil along with the ginger slices and scallion. Lower the chicken into the pot (it should be completely submerged) and bring to a boil again. Don’t step away from the stove. Once boiling, immediately reduce the heat to the lowest setting, cover, and simmer the chicken: 9 to 11 minutes for drumsticks or 3 to 5 minutes for breasts, depending on the size and thickness of your chicken pieces. Turn off the heat and keep the pot untouched on the stove for 10 to 15 minutes so the chicken can continue to cook without risk of drying out.

To check the chicken for doneness, pierce the thickest part of the meat with a sharp skewer. If the juices run clear, it’s done. (If not, cover and leave in the hot water for a bit longer.) Transfer the chicken to a bowl of ice water for 5 minutes. Remove from the ice bath, shred the meat, and transfer to a serving plate.

In a medium heatproof bowl, add the scallions, garlic, ginger, and chiles (if using). Heat the neutral oil in a wok or small saucepan until shimmering, and carefully pour it over the aromatics in the bowl. The oil will sizzle and immediately smell fragrant. Mix in the light soy sauce, black vinegar, oyster sauce, sesame oil, ground Sichuan peppercorns, and sugar.

Toss the chicken in the sauce, along with the onion, cilantro, and sesame seeds. Add salt to taste. Serve cold or at room temperature.