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1
Place all stock ingredients in a large stockpot and bring to the boil.
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2
Reduce heat and simmer gently for 40 minutes to allow the flavors to infuse.
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3
Meanwhile, rinse chicken under cold water.
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4
Trim away excess fat from inside and outside cavity, but keep neck, parson's nose and winglets intact.
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5
Lower chicken, breast-side down, into simmering stock, ensuring it is fully submerged with a plaqte on top to hold it down.
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6
Poach chicken gently for exactly 14 minutes.
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7
There should be no more than an occasional ripple breaking the surface; adjust the temperature, if necessary, to ensure stock does not reach simmering point again.
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8
Remove stockpot immediately from the stove and allow chicken to steep in the stock for 3 hours at room temperature to complete the cooking process.
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9
Using tongs, gently remove chicken from the stock, being careful not to tear the breast skin.
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10
Place chicken on a tray to drain and allow to cool.
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11
To make the dressing, combine the ingredients in a bowl.
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12
With a large knife or cleaver, cut up the chicken Chinese, arrange on a platter and drizzle over the dressing.
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13
In a small pot, heat peanut oil until it reaches smoking point, then slowly and carefully pour the oil over the chicken.
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14
Garnish with spring onions and Sichuan pepper and salt.
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15
Serve immediately.
