Piquant Chicken, Sichuan Style

Piquant Chicken, Sichuan Style

1 whole fryer chicken or capon, about 2 lbs.
2 T. soy sauce
1 tsp vinegar
1 tsp. scallions,chopped
1 tsp. fresh ginger,chopped
1 tsp. chili oil
1/2 tsp sesame oil
1/2 tsp. pepper
1/2 tsp. ground Sichuan peppercorn
1/2 tsp. MSG

Wash the chicken, and place in a pot of
boiling water to cover.

Boil over high heat for 30 mins.,
remove, drain, and let cool.

Chop into 1/2x2" pieces, and
place in a serving dish.

Mix all the seasonings together,
until the sugar is dissolved.

Pour over the chicken, and serve.

Note:
This dish is known for its combination of
piquant,peppery-hot flavors,
hence the Chinese name "Piquent Chicken."