HOT AND NUMBING CHICKEN

1 pound boneless, skinless chicken breasts
water
1 to 1 1/2-inch piece fresh ginger, peeled and lightly crushed
8 scallions, white parts only, trimmed, divided use
1 teaspoon Sichuan peppercorns
4 teaspoons sugar
3 tablespoons light (or thin) soy sauce
3 to 6 tablespoons Chinese chili oil
2 teaspoons Asian sesame oil
Salt.

Place chicken in a medium saucepan and add cold water to cover. Remove chicken and bring water to a boil. Return chicken and when water returns to a boil, skim surface.

Add ginger and two scallions and reduce heat to low; cover and simmer for 10 minutes. Remove from heat and allow chicken to cool in pan.

Place a dry wok or a skillet over low heat, add Sichuan peppercorns and stir-fry for 5 minutes, until pepper is fragrant. Remove from wok, allow peppercorns to cool, then grind in a mortar. Set aside.

Thinly slice remaining scallions on a sharp angle and set aside.

In a small bowl, mix sugar and soy sauce until sugar dissolves, then stir in chili oil and sesame oil.

TO SERVE:
Drain chicken, pat it dry and slice it about 1/4-inch thick. Arrange slices on a platter. Season lightly with salt. Scatter scallions around. Dust chicken with ground Sichuan pepper. Mix sauce and drizzle on top, then serve.

Servings: 4
Adapted from source: Land of Plenty: A Treasury of Authentic Sichuan Cooking by Fuchsia Dunlop