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1
In a mortar, crush the Sichuan peppercorns until fine but not powdery.
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2
Add the salt and lightly crush to combine, leaving it coarse in texture.
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3
In a large saucepan, combine the stock with the star anise, black peppercorns, cinnamon stick, orange zest and the sliced ginger.
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4
Bring to a simmer, cover and cook over moderately low heat until fragrant and flavorful, about 20 minutes.
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5
Strain the broth into a clean pot and season with salt and pepper.
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6
Add the mushrooms, cover and cook over low heat until tender, about 5 minutes.
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7
Keep the broth hot.
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8
In a large saucepan of water, poach the chicken at a very low simmer at low heat just until it is white throughout, about 18 minutes.
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9
Transfer the chicken to a cutting board, pat dry and let rest for 5 minutes.
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10
Slice the chicken crosswise on the diagonal 1/2 inch thick.
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11
Meanwhile, in a medium bowl, soak the noodles in hot water until pliable, about 5 minutes.
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12
Drain and transfer the noodles to the hot broth.
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13
Let stand until heated through, about 1 minute.
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14
Ladle the noodles, mushrooms and broth into shallow bowls.
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15
Top with the sliced chicken breasts, scallions and ginger matchsticks.
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16
Sprinkle the chicken with the Sichuan pepper-salt and serve.
